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Creamy spinach okra soup with crab meat and coconut milk - mild, perfectly balanced flavors in a thick, luscious broth - delicious and comforting! | www.viktoriastable.com

Creamy spinach and okra soup {callaloo}

Creamy spinach okra soup with crab meat and coconut milk - mild, perfectly balanced flavors in a thick, luscious broth - delicious and comforting!

Course Soup
Cuisine Caribbean / Barbados
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 312 kcal
Author Recipe from The Essential Caribbean Cookbook

Ingredients

  • 1 lbs fresh spinach leaves
  • 3 tbs peanut oil
  • 1 large onion, finely chopped
  • 4 scallions, chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chile, seeded and finely chopped
  • 1 tsp turmeric
  • sprig of thyme
  • 8 oz okra, sliced thinly
  • 3 3/4 cups chicken broth
  • few strands of saffron
  • 1 3/4 cups of coconut milk
  • 1 cup lumpy crab meat
  • salt and black pepper to taste
  • juice of 1/2 lime
  • dash of hot pepper sauce

Instructions

  1. Heat the peanut oil, and add the onion, scallions and garlic. Saute for 5 minutes until softened.
  2. Add the red chile, turmeric and thyme, and stir over low heat for 1-2 minutes.
  3. Stir in the okra and the chopped spinach leaves, salt and pepper, and cook until the leaves start to wilt.
  4. Add the chicken broth and saffron and bring to a boil. Simmer for 20 minutes.
  5. Add the coconut milk and crab meat and gently heat for a few minutes.
  6. Just before serving add a splash of lime juice and hot sauce if desired.