Créé avec l’IA
St. Vincent and the Grenadines Callaloo Soup
45 min 120 kcal par portion Moyen
Ingrédients
4 Portions
- callaloo leaves200 g
- okra100 g
- pumpkin200 g
- onion1 medium
- garlic2 cloves
- scotch bonnet pepper1 whole
- coconut milk200 ml
- vegetable oil1 tablespoon
- saltto taste
Instructions
- 1
Wash the callaloo leaves thoroughly and chop them into small pieces.
- 2
Slice the okra and dice the pumpkin into small cubes.
- 3
Finely chop the onion and garlic.
- 4
In a large pot, heat the vegetable oil over medium heat.
- 5
Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent.
- 6
Add the chopped callaloo leaves, okra, and pumpkin to the pot and stir well.
- 7
Pour in the coconut milk and bring the mixture to a gentle simmer.
- 8
Add the whole scotch bonnet pepper for flavor, being careful not to break it unless you want extra heat.
- 9
Season with salt to taste and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
