Trinidad Callaloo is a delicious thick savory green soup traditionally served over white rice with crab meat. This dish is low carb and packed with fresh ingredients. Naturally vegan, dairy-free, and low carb. 10 net carbs 6g Fat 4.2g Protein
14ouncesLight or full fat coconut milk (1 can) I use light
1tspolive oil for sautéing
2tspsalt of choiceI use finely ground pink Himalayan salt
1tspground black pepper
Instructions
Heat 1 tsp olive oil in stock pot.
Sauté chopped garlic and onions in oil for 3 minutes on medium heat.
Add all other ingredients to the pot except for salt and pepper, adding the coconut milk last.
Cook for two hours on medium-low heat covered. For example, if your stove goes to 10, then I put it on 4.
After 2 hours of simmering, transfer mixture into blender or food processor and blitz gently. It's only brief to allow the ingredients to achieve the smooth consistency of callaloo.
Return to pot. Add 2 tsp salt and 1 tsp black pepper, or add salt and pepper to taste.