There are countless variations of Callaloo Soup found throughout the Caribbean Islands. The ingredient for which it is named is difficult to find elsewhere, so this gluten free callaloo soup is a quick, easy alternative that can be made with readily available ingredients.
- 3 leeks
- 1/4 cup of butter or alternative
- 1/2 cup of dried fenugreek (aka Kasoori Methi) or alternative (1 cup fresh or 1/2 cup dried mustard greens, curry leaves, or celery leaves)
- 10 ounces of fresh spinach
- 1 quart of soup stock (I use chicken, but any will do)
- 1 tablespoon of curry powder
- ground nutmeg (fresh ground is better, but not strictly necessary)
- salt and pepper
- 1/2 cup of heavy cream (optional)
- 1/2 cup of bechamel (optional)
- Wash and chop the leeks and put them into a stock pot with the butter (or alternative) and lightly simmer for a few minutes (until just starting to brown).
- Add the dried fenugreek (or alternative), soups stock, and curry powder; lid the pot and let simmer for half an hour.
- Add the spinach, lid the pot, and let simmer until the spinach is wilted (2 or 3 minutes).
- Remove from heat and add cream and bechamel (if you so desire)
- Purée the contents of the pot (I use an immersion blender, but it can also be done in a regular blender).
- Put into bowls; add salt, pepper, and nutmeg; serve.
Keywords: Callaloo, soup, gluten free, vegan