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Callaloo (crab and spinach soup)

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The name of this very popular soup is also the name of the traditional main ingredient, which is a spinach-type leaf. But, as callaloo is fairly difficult to buy in the UK, this recipe uses spinach as a good substitute.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 366g serving contains (excludes serving suggestion)
KCal
138
Carbs
5.30g
Fibre
5.00g
Protein
16.10g
Fat
4.90g
Saturates
0.70g
Sugars
4.20g
Salt
1.70g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 chicken stock cube dissolved in 1.2L water
1 small onion, finely chopped
1 clove garlic, crushed
3 spring onions, sliced
pinch dried thyme
250g fresh spinach, roughly chopped
2 x 170g tin crab, drained (equivalent weight – approx. 250g fresh crab)
6 tbsp coconut milk
200g okra
freshly ground black pepper
few drops Tabasco
Method
  1. Place the stock, onion, garlic, spring onions and thyme into a large pan.
  2. Bring to the boil and simmer for 10 minutes.
  3. Add the spinach, crab, coconut milk and okra, and continue to simmer for 10 minutes – until the okra is tender. Season well, adding a little Tabasco to taste.
Chefs tips
  • For a veggie version just use vegetable stock and add a chopped red and yellow pepper and a 400g can of kidney beans.
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