Plantain And Callaloo Soup (plantain And Callaloo Soup)

This Plantain and Callaloo Soup is a traditional dish from the Cayman Islands that combines the sweet flavor of ripe plantains with the earthy taste of callaloo, a leafy green vegetable similar to spinach. This hearty and nutritious soup is perfect for a cozy night in or as a starter for a special meal.

Plantain And Callaloo Soup (plantain And Callaloo Soup)

Ingredients

  • 2 ripe plantains, peeled and chopped
  • 1 bunch of callaloo, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 can of coconut milk
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the chopped plantains and callaloo to the pot and cook for 5 minutes.
  3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15 minutes, or until the plantains are tender.
  4. Stir in the coconut milk and season the soup with salt and pepper.
  5. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
  6. Simmer the soup for an additional 5 minutes, then serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
35g
Protein
8g
Fat
3g

Supplies

Large pot Immersion blender or regular blender

Tools

Cutting board Knife Wooden spoon

Serving suggestions

Serve the Plantain and Callaloo Soup with a side of crusty bread or a simple green salad for a complete meal.

Tips & tricks

For a creamier texture, add more coconut milk or a dollop of coconut cream before serving.

Cost

$10