Trinidadian Callaloo Soup Best Dishes

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Trinidadian Callaloo Soup

"This is made with callaloo leaves inside the West Indies, however in Canada we frequently must use spinach leaves, which is simply as tasty."

Ingredients :

2 slices bacon, chopped
2 onions, chopped
1 inexperienced bell pepper, chopped
1 stalk celery, chopped
1 clove garlic
3 cups water, or as wanted
2 (10 ounce) applications frozen okra, thawed
1 (10 ounce) box frozen chopped spinach, thawed
1/4 teaspoon hot pepper sauce, or to taste
salt and floor black pepper to flavor
2 (6 ounce) cans crab, tired (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Heat bacon in a saucepan over medium heat till fats starts to render, approximately 2 mins; stir in onions, green bell pepper, celery, and garlic. Cook and stir combination till onions are translucent, approximately five minutes.
Pour water into bacon combination; stir in okra and spinach. Bring soup to a simmer; cook for half-hour. Season with hot pepper sauce, salt, and pepper.
Blend soup till clean using an immersion blender. Alternatively, pour soup into a blender no extra than 1/2 full. Cover and maintain lid down; pulse a few times before leaving directly to combination. Puree in batches till smooth.
Return soup to a simmer in saucepan over low warmth; stir in crab. Simmer until crab is heated thru, approximately five minutes.

Notes :

Chicken broth may be substituted for water; 2 slices of smoked ham may be substituted for bacon.
This may be spiced up with Caribbean green seasoning and more hot sauce.
I actually have made this soup with plenty of fresh spinach, and added a zucchini.

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