Chef Marcus Samuelsson's Take on Callaloo Recipe

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Chef Marcus Samuelsson's Take on Callaloo
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Ingredients:

Directions:

  1. Heat oil in a Dutch oven over medium heat. When oil is so hot that it shimmers add the garlic, onion and chilies. Saute until onion is translucent, about 3 minutes.
  2. Add cumin, coriander, chicken stock, coconut milk, clam juice, and heavy cream: bring to a gentle simmer.
  3. Cook, partially covered 30 minutes.
  4. Add spinach, bring to a boil. Reduce heat and simmer occasionally until spinach is cooked, about 5 minutes.
  5. In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 53.08 Kcal (222 kJ)
Calories from fat 40.88 Kcal
% Daily Value*
Total Fat 4.54g 7%
Cholesterol 5.96mg 2%
Sodium 95.22mg 4%
Potassium 63.3mg 1%
Total Carbs 2.94g 1%
Sugars 0.94g 4%
Dietary Fiber 0.41g 2%
Protein 0.97g 2%
Vitamin C 2.5mg 4%
Iron 0.3mg 2%
Calcium 10.9mg 1%
Amount Per 100 g
Calories 118.24 Kcal (495 kJ)
Calories from fat 91.08 Kcal
% Daily Value*
Total Fat 10.12g 7%
Cholesterol 13.28mg 2%
Sodium 212.12mg 4%
Potassium 141.02mg 1%
Total Carbs 6.56g 1%
Sugars 2.09g 4%
Dietary Fiber 0.92g 2%
Protein 2.15g 2%
Vitamin C 5.6mg 4%
Iron 0.7mg 2%
Calcium 24.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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