Immune Boosting Callaloo Soup
If you love gumbo, you’ll certainly appreciate the taste of this salutary callaloo
soup. Callaloo has so many healthy benefits as it’s an excellent source of vitamins
minerals, and a good source of dietary fiber.
3 Tbsp (45 mL) olive oil
½ onion, diced
1 Tbsp (15 mL) garlic, minced
1 tsp (5 mL) ginger, minced
1 lb okra, sliced
2 cups (500 mL) pumpkin, cubed
5 culantro leaves, diced
3 bundles of callaloo leaves with stems, sliced
1 cup (250 mL) salted beef, cook, shredded
1 Tbsp (15 mL) fresh thyme leaves
1 Scotch Bonnet chili
2 cups (500 mL) coconut milk
2 Tbsp (30 mL) butter
Salt and pepper to taste
1 cup (250 mL) lumped crab meat for garnishing
1/3 cup (80 mL) coconut milk for garnishing
1. Heat an 8-quart (8 L) Dutch oven with oil over medium high heat and add the onions,
cook for 3 minutes. Add the garlic, ginger, okra and cook for another 3 minutes.
2. Add pumpkin, culantro, callaloo, salted beef and water to cover. Stir and bring up to a boil then lower to simmer, cover with lid slightly ajar and cook for 20-30 minutes.
3. Add thyme, chili, milk and cook for 10 minutes, add butter and cook for an additional 5 minutes. Add salt and pepper to taste.
4. Using an immersion blender, purée the soup to a smooth consistency. Serve at once topped with crab and drizzled with coconut milk.