Callaloo Stew
Callaloo Stew is a gluten free, dairy free, and whole 30 soup. This recipe makes 6 servings with 186 calories, 11g of protein, and 12g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of butternut squash, habanero chile, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is an affordable recipe for fans of Central American food. From preparation to the plate, this recipe takes roughly 45 minutes. It is perfect for Autumn.
Instructions
Heat oil in heavy large pot over medium-high heat.
Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes.
Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes.
Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.