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Nutrition Facts
Serving Size 1 (289g) Recipe makes 8 servings The following items or measurements are not included below: Callaloo
Calories 441
Calories from Fat 360		(81%)
Amount Per Serving		%DV
	Total Fat 40.0g	61%
	Saturated Fat 31.9g	159%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 186mg		7%
Potassium 335mg		9%
Total Carbohydrate 19.1g		6%
	Dietary Fiber 3.7g	14%
	Sugars 10.5g
Protein 6.5g		13%
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Callaloo

Recipe #372811 | 1¼ hours | 20 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lazy Chef 2
May 19, 2009

This remarkable, bright green soup is often called "the national dish of T&T." It features callaloo (taro leaves or dasheen), but spinach is an excellent substitute.

SERVES 8 -10 (change servings and units)

Ingredients

3 bunches Callaloo or fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 garlic cloves, minced
2 medium onions, chopped
1 bunch scallion, chopped
1/4 lb pumpkin or hubbard squash, peeled and coarsely chopped
1/4 lb butter or margarine
salt and pepper

Directions

1
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.