Callaloo soup

Name: Callaloo soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Garlic cloves; 150 g Spring onions; 1/2 bunch flat leaf parsley; 150 g young okras; 1 kg Callallou (alternatively spinach); 2 TABLESPOONS Oil; 2 TEASPOONS Curry; 3/8 l Vegetable broth or clear broth (instant); 100 ml Coconut milk; 75 g cooked ham; 15 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Garlic cloves
150 g Spring onions
1/2 bunch flat leaf parsley
150 g young okras
1 kg Callallou (alternatively spinach)
2 TABLESPOONS Oil
2 TEASPOONS Curry
3/8 l Vegetable broth or clear broth (instant)
100 ml Coconut milk
75 g cooked ham
15 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel the garlic and finely chop two cloves. Clean and wash the spring onions and cut them into rings. Wash parsley, shake dry and chop the leaves coarsely. Wash, drain and clean the okra.
2
Clean callalou or spinach and wash thoroughly several times. Heat the oil in a large pot. Sauté spring onions and garlic in it. Add the okra and curry and braise briefly. Add Callalou or spinach dripping wet.
3
Pour in broth and coconut milk, bring to the boil, cover and simmer over medium heat for 15 to 20 minutes. In the meantime cut ham into fine cubes. Cut two garlic cloves into thin slices. Heat butter in a pan and fry the garlic slices in it until golden brown.
4
Add ham and remove from heat. Puree the vegetables and season the finished soup with salt, pepper and nutmeg. Arrange the soup in bowls or deep plates and spread the ham and garlic on top.