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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 584g serving contains
KCal
118
Carbs
6.0g
Fibre
5.2g
Protein
13.9g
Fat
3.1g
Saturates
1.60g
Sugars
4.8g
Salt
1.55g
Portion Fruit & Veg
1
Ingredients
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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
  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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