Grenadian Callaloo And Sweet Potato Soup
This Grenadian Callaloo and Sweet Potato Soup is a delicious and nutritious dish that is perfect for a cozy meal. The combination of callaloo, a leafy green vegetable, and sweet potato creates a hearty and flavorful soup that is a staple in Grenadian cuisine.
Ingredients
- 1 lb callaloo, chopped
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, chopped (optional for heat)
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the sweet potatoes, callaloo, and scotch bonnet pepper to the pot.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
- Stir in the coconut milk and season with salt and pepper.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Simmer for an additional 5 minutes, then serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Large pot Immersion blender or regular blender Soup ladle
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Grenadian Callaloo and Sweet Potato Soup with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a milder version, remove the seeds and membrane from the scotch bonnet pepper before adding it to the soup.
Cost
$15