Callaloo (crab and spinach) soup
The spinach-like 'callaloo', traditionally the main ingredient of this soup, is hard to find in the UK - so substitute with spinach instead.
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Prep time: 10 mins
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Cooking time: 20 mins
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Serves: 4
Ingredients
- 1.2 litres (2 pints) chicken stock1 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
Method
- Place the stock, onion, garlic, spring onions and thyme into a large pan.
- Bring to the boil and simmer for 10 mins.
- 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.
- 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.
Nutritional information
- Fat 2.0g
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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