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.

Trini Callaloo Soup Symphony

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

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the scotch bonnet pepper and cook for 1-2 minutes.
  3. Stir in the callaloo leaves and cook until wilted.
  4. Pour in the coconut milk and vegetable broth. Bring to a simmer and cook for 20-25 minutes.
  5. Season with salt and pepper to taste.
  6. 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