Ingredients
| 4 bunches |
callaloo leaves |
| 2 |
medium onions |
| 4 |
cloves garlic |
| 750 ml |
coconut milk |
| 350 ml |
semi-skimmed milk |
| 6 |
spring onions |
| 2 |
FAIRTRADE potatoes |
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salt and freshly ground FAIRTRADE black pepper |
| 1 |
FAIRTRADE lemon |
| FAIRTRADE |
Sources
Fresh food
Lemons
Herbs and Spices
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Method
Preparation
Wash the fresh leaves and remove any tough stems.
Skin and chop the onions and sping onions.
Peel and cut small the potatoes.
Skin the garlic and chop.
Juice the lemon and discard the skin and pith.
Cooking
Heat the milk and coconut milk through to boiling and add all of the solid ingredients plus any liquid from de-frosting frozen stuff.
Allow to boil for a few minutes (2 to 3) and then cover and simmer for about 30 minutes or so, until the onion and potato are well cooked.
Then take the solids through a food blender until as smooth as you like your soup. This usually needs a couple of batches at least.
Add the lemon juice and adjust the seasoning to taste.
To serve
Re-heat to serve.
Good with good fresh bread, or just as a soup.
Variation
Frozen (or fresh) spinach can be used in place of the Callaloo leaves.
Just cover the spinach in boiling water before adding to the soup.
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