Creamy spinach and okra soup (callaloo

• Gluten free

• Seafood

  • 1 cup Lumpy crab meat

• Produce

  • 2 Garlic cloves
  • 1/2 Lime, Juice of
  • 8 oz Okra
  • 1 Onion, large
  • 1 Red chile, fresh
  • 4 Scallions
  • 1 lbs Spinach, fresh leaves
  • 1 sprig Thyme

• Canned Goods

  • 3 3/4 cups Chicken broth
  • 1 3/4 cups Coconut milk

• Condiments

  • 1 dash Hot pepper sauce

• Baking & Spices

  • 1 Salt and black pepper
  • 3 Strands of saffron
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Peanut oil

Found on viktoriastable.com

Description

Ingredients

• 1 lbs fresh spinach leaves
• 3 tbs peanut oil
• 1 large onion, finely chopped
• 4 scallions, chopped
• 2 garlic cloves, crushed
• 1 fresh red chile, seeded and finely chopped
• 1 tsp turmeric
• sprig of thyme, crumbled
• 8 oz okra, sliced thinly
• 3¾ cups chicken broth
• few strands of saffron
• 1¾ cups of coconut milk
• 1 cup lumpy crab meat
• salt and black pepper to taste
• juice of ½ lime
• dash of hot pepper sauce

Directions

• Heat the peanut oil, and add the onion, scallions and garlic. Saute for 5 minutes until softened.
• Add the red chile, turmeric and thyme, and stir over low heat for 1-2 minutes.
• Stir in the okra and the chopped spinach leaves, salt and pepper, and cook until the leaves start to wilt.
• Add the chicken broth and saffron and bring to a boil. Simmer for 20 minutes.
• Add the coconut milk and crab meat and gently heat for a few minutes.
• Just before serving add a splash of lime juice and hot sauce if desired.