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Caribbean Callaloo Soup
Yield: Makes 6 servings
Callaloo is the leave of the taro plant, plentiful in the Caribbean but rarely found in this country. Swiss chard or spinach make good substitutes.
Ingredients:
1/4cup plus 2 tablespoons shredded sweetened coconut
1-1/2pounds butternut squash
3/4pound boneless skinless chicken breasts
1teaspoon olive oil
1large onion, chopped
4cloves garlic, minced
3cans (about 14 ounces each) fat-free reduced-sodium chicken broth
2jalapeño peppers,* stemmed, seeded and minced
2teaspoons dried thyme
1/2(10-ounce) package spinach, stemmed and torn
Preparation:
1.Preheat oven to 350°F. Place coconut in baking pan; bake 6 minutes, stirring every 2 minutes, until golden. Set aside. Peel squash; cut in half lengthwise and discard seeds. Cut into 1/2-inch cubes. Slice chicken crosswise into very thin strips. 2.Heat oil in large nonstick skillet over medium-low heat. Add onion and garlic; cook, covered, stirring often, 5 minutes or until onion is tender. Add squash, chicken broth, jalapeño peppers and thyme; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 to 20 minutes, until squash is very tender. Add chicken; cover and cook 2 minutes or until chicken is no longer pink in center. Remove skillet from heat; stir in spinach until wilted. Ladle into bowls and sprinkle with toasted coconut.
Nutritional Information:
Serving Size: 1 bowl soup (1/6 of total recipe)
Sodium
162 mg
Protein
18 g
Fiber
4 g
Carbohydrate
19 g
Cholesterol
34 mg
Saturated Fat
2 g
Total Fat
5 g
Calories from Fat
23 %
Calories
186
Dietary Exchange:
Meat
1-1/2
Vegetable
1
Starch
1
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