Callaloo Soup using Swiss Chard

#caribbeanj03 #cookwithus #callaloosoup #caribbeansoup #recipes
Hi today my sister will be preparing her callaloo soup. It’s healthy and easy to make. Please give this video a like. Thanks for coming into the kitchen with us.
Ingredients:
1 - 1 ½ pound bunch of Swiss Chard (or callaloo, kale, or collards leaves)
8 okras
2 cups coconut milk
2 cups hot water
2 Tbsp butter
Pumpkin, small piece (fresh, frozen, or canned)
2 tsp Worcestershire sauce
2 tsp chicken base
2 thick strips bacon, cut in pieces
3-4 cloves garlic, minced
1 medium onion
½ teaspoon smoked paprika
1 tsp dried thyme (or 1 sprig fresh)
1 fresh tomato
1 whole scotch bonnet pepper (optional)
Salt and pepper to taste
For Serving:
3-4 fried ripe plantains (to serve)
Provisions (ground starchy vegetables)
Green fig (AKA Green cooking bananas)
White rice
Instructions:
1. Cut leaves and soft stems from the Swiss chard branches, then soak in a bowl of cold water for about 5-10 minutes or until finished with prep.
2. Meanwhile, slice the onions, mince the garlic, cut okra into 1 inch pieces, and dice the tomatoes. Set aside.
3. Remove Swiss chard from the water and cut it into 1 inch chunks.
4. Place bacon in a saucepan and cook until crispy. Then add onions, garlic, and thyme, and stir for a minute or more.
5. Add tomatoes, scotch bonnet pepper, butter and smoked paprika. Sauté for 2-3 more minutes.
6. Finally, add the greens, pumpkin, okra, chicken base, Worcestershire sauce, and salt, mix well, and steam for about 6-8 minutes or until leaves are tender. Add a bit of coconut milk as needed, adjust seasonings, and turn off the heat.
7. Place a quarter of the soup into a Blender jar, cover, but remove center of cover and use a towel to cover the opening because the hot soup can pressurize and blow open the blender cover. Blend until smooth. Pour into a separate bowl and set aside.
8. Repeat blending another quarter of the soup, and add to previously blended soup.
9. Repeat blending the 3rd quarter, and pour back into the pot with the remaining soup.
10. Pour the blended soup from the bowl into pot.
11. Adjust seasoning again and add coconut milk to slightly thin out the soup, if needed. Callaloo soup is a dense soup that is thicken with okra.
12. Remove and serve with "callaloo" soup.
13. Serve With fried ripe plantains, rice, or Provisions as noted above.
The remaining soup can be pressure canned to preserve for later use.
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Again, thank God for all my blessings. God Bless.
P.O Box 21807
Dundalk, MD 21222
Instagram: Caribbeanj03
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[@misodinamosa]

Can’t wait to try this. It looks absolutely delicious! I think canning this for a quick winter meal will be successful too! Thank you!

[@goldengarries9377]

Hi Margaret Lewis it's me Golden

[@goldengarries9377]

It looks like Collard greens your sisters got jokes