Trini Callaloo Soup Symphony
Trini Callaloo Soup Symphony is a traditional Trinidadian dish that is bursting with flavor and nutrition. This hearty soup is a symphony of flavors, combining the earthy taste of callaloo leaves with the richness of coconut milk and the heat of scotch bonnet peppers.
Ingredients
- 1 lb callaloo leaves, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, chopped
- 1 cup coconut milk
- 6 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the scotch bonnet pepper and cook for 1-2 minutes.
- Stir in the callaloo leaves and cook until wilted.
- Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Blender (optional for a smoother soup)
Serving suggestions
Serve the Trini Callaloo Soup Symphony with a side of warm crusty bread or over a bed of steamed rice for a complete meal.
Tips & tricks
For a milder flavor, remove the seeds and membranes from the scotch bonnet pepper before chopping.
Cost
$15