Traci B's Callaloo Soup recipe
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Ingredients
- 2 teaspoons vegetable oil 1 ½ cups chopped onion 3 cloves garlic, pressed 2 teaspoons grated fresh ginger root ¼ teaspoon ground allspice 1 teaspoon ground turmeric 2 teaspoons ground coriander ½ teaspoon ground dried thyme 5 cups vegetable stock 2 cups diced peeled sweet potatoes 3 cups chopped kale 1 cup frozen sliced okra 1 cup coconut milk 1 cup diced tomato 1 cup canned black-eyed peas, rinsed and drained 2 tablespoons lime juice, or to taste
Nutrition Info
- 218.1 caloriescarbohydrate: 27.6 gcholesterol: : -fat: 10.9 gfiber: 5.8 gprotein: 6 gsaturatedFat: 7.6 gservingSize: -sodium: 395.6 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Traci B's Callaloo Soup
Directions
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Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger, cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme, cook 1 minute longer.
Pour in the vegetable stock and sweet potatoes and bring to a boil, reduce heat to medium-low, cover and simmer 5 minutes. Add the kale and okra, simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.