}); Callaloo Is The Only Soup You Need For Carnival - Propa Eats

Callaloo Is The Only Soup You Need For Carnival

We are guaranteed that one of your New Year’s resolutions is to eat healthier. Often, people think that healthy eating = no flavour. This week we’ll prove that you can easily eat healthily without skimping on indulgence and deliciousness. You’ll feel full, energised and completely satisfied with our quick and simple recipes. Use our featured dishes to get in front of the pre-Carnival prep!

CALLALOO

Our callaloo recipe has all the fresh flavours of meaty dasheen bush and aromatic seasonings without the addition of salted butter. To make up for the unmistakable, fatty deliciousness of butter we double the amount of coconut milk normally used— the results are magical. Trust us when we say that you’ll be none the wiser.
Dump your vegetables in a pot, simmer, blend and then, enjoy a hot cup of comforting callaloo. Serve over brown rice with baked chicken or, on its own. Freeze your callaloo up to two months if you wish.

Yields8 Servings
Total Time1 hr 30 mins

INGREDIENTS

 12 cups chopped dasheen leaves (about 24 leaves)
 6 large ochroes, chopped
 1⁄2 cup diced pumpkin
 1 medium yellow onion, chopped
 3 garlic cloves, peeled
 1⁄2 cup chopped chives
 3 sprigs thyme
 1 hot pepper
 4 cups coconut milk
 2 cups water
 Salt

DIRECTIONS

1

In a large pot, add all ingredients except salt.

2

Simmer over medium high heat for 45 minutes or, until all vegetables are soft and can be easily broken up with a spoon. Carefully, remove hot pepper and stems of thyme.

3

Using an immersion blender or swizzle stick, blend callaloo until vegetables break down but are not completely smooth.

4

Add salt to taste and then, bring callaloo to a simmer.

5

Serve as a side dish with Sunday lunch or as a soup.

Ingredients

 12 cups chopped dasheen leaves (about 24 leaves)
 6 large ochroes, chopped
 1⁄2 cup diced pumpkin
 1 medium yellow onion, chopped
 3 garlic cloves, peeled
 1⁄2 cup chopped chives
 3 sprigs thyme
 1 hot pepper
 4 cups coconut milk
 2 cups water
 Salt

Directions

1

In a large pot, add all ingredients except salt.

2

Simmer over medium high heat for 45 minutes or, until all vegetables are soft and can be easily broken up with a spoon. Carefully, remove hot pepper and stems of thyme.

3

Using an immersion blender or swizzle stick, blend callaloo until vegetables break down but are not completely smooth.

4

Add salt to taste and then, bring callaloo to a simmer.

5

Serve as a side dish with Sunday lunch or as a soup.

Callaloo

Stephanie Pulwarty

Editor-In-Chief

Stephanie loves food, coffee and travelling. Good thing all three come in handy for her job.

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