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.
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
- In a large pot, sauté the onion and garlic until softened.
- Add the chopped plantains and callaloo to the pot and cook for 5 minutes.
- Pour in the vegetable broth and bring the soup to a simmer. Cook for 15 minutes, or until the plantains are tender.
- Stir in the coconut milk and season the soup 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 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