The spinach-like 'callaloo', traditionally the main ingredient of this soup, is hard to find in the UK - so substitute with spinach instead.

Serves: 4
Prep time: 10 mins
Cooking time: 20 mins

1.2 litres (2 pints) chicken stock
1 small onion, finely chopped
1 clove garlic, crushed
3 spring onions, sliced
A pinch of dried thyme
250g (9oz) fresh spinach, roughly chopped
2 x 170g tinned crab, drained or the equivalent weight (approximately 250g/9oz) of fresh crab
6tbsp coconut milk
200g (7oz) okra
Freshly ground black pepper
A few drops of Tabasco

1. Place the stock, onion, garlic, spring onions and thyme into a large pan.
2. Bring to the boil and simmer for 10 mins.
3. Add the spinach, crab, coconut milk and okra. Continue to simmer for 10 mins until the okra is tender. Season well, adding a little Tabasco to taste.
4. Serve with fresh crusty bread or crackers.

Extra info: Each serving contains 134g energy, 21g protein, 8g carbohydrates and 2g fat.

© Diabetes UK. This information has been reproduced from Balance with the kind permission of Diabetes UK, the charity for people with diabetes. For more information on diabetes, call 020 7424 1000 or visit www.diabetes.org.uk - plus more recipes on the website.

More recipes:
Creamy spinach and stilton soup
Lime, ginger and crab spring rolls
Mussell and shallot broth

Where to next?
50 soups to simmer and enjoy
How to make your own croutons

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