 Caribbean Callaloo Soup
Makes 6 servings
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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.
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Ingredients
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1/4
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cup plus 2 tablespoons shredded sweetened coconut
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1-1/2
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pounds butternut squash
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3/4
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pound boneless skinless chicken breasts
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1
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teaspoon olive oil
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1
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large onion, chopped
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4
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cloves garlic, minced
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3
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cans (about 14 ounces each) fat-free reduced-sodium chicken broth
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2
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jalapeño peppers,* stemmed, seeded and minced
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2
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teaspoons dried thyme
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1/2
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(10-ounce) package spinach, stemmed and torn
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*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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1. Preheat oven to 350°F. Place coconut on baking sheet. Bake 6 minutes, stirring every 2 minutes, until golden. Set aside.
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3. 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, jalapeños and thyme; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 to 20 minutes, until squash is very tender.
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2. Peel squash; cut in half lengthwise and discard seeds. Cut into 1/2-inch cubes. Slice chicken crosswise into very thin strips.
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4. 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.
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© Publications International, Ltd.
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Nutrients per Serving
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(1 bowl soup (1/6 of total recipe))
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Calories
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186
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Calories from Fat
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23 %
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Total Fat
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5 g
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Saturated Fat
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2 g
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Cholesterol
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34 mg
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Carbohydrate
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19 g
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Fiber
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4 g
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Protein
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18 g
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Sodium
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162 mg
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Dietary exchanges
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1 Starch
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1 Vegetable
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1-1/2 Meat
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Printed
from fbnr.com
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