Tuesday, October 10, 2017

Callaloo and beans soup/Amarnath leaves and beans soup

Callaloo doesn't name sounds interesting when you read it? When i found that it is nothing but our very own amarnath leaves, i decided i m trying a recipe with this callaloo! 
Since i m trying to avoid carbs and eat a little more protein, i was looking for a recipe that will fit in my meal plan without disturbing it. I loved this simple soup with greens and beans together that so complimented my meal and some warmth to my sore throat. 
This soup can be served as part of a meal or as a meal itself. I would defintely suggest a thin bread along with it to soak in the liquid. With winter months ahead, this soup is definitely going to be on my meal plan. I might blend it smooth if serving for children, with a dollop of cream, sort of a bribe, to make them eat something healthy! 
The original recipe, uses scotch bonnet peppers and lot of thyme and parsley. But i have used regular indian green chili and instead of thyme and parsley i settled for coriander leaves. I have used coconut oil for sauteing the veggies here, and strongly recommend using it, as it gives an amazing flavor to the soup. Do try and let me know how you enjoyed it!
Inspired from Carribean pot
Ingredients
1 cup chopped amarnath leaves/Callaloo leaves
2.5 cups of vegetable stock
1/3 cup of mixed beans, cooked (i have use chickpeas, black-eyed beans and white beans)
1/2 a sweet potato, peeled and chopped into cubes
1 small potato, peeled and cubed
1/2 a carrot, peeled and cubed
1/2 cup chopped celery
1 no onion, finely chopped
2 cloves of garlic, minced
3 tbsp fresh coriander leaves, chopped fine
2 tbsp coconut oil
1 and 1/2 green chili, finely chopped
1/4 tsp black pepper, freshly pounded
salt to taste
Method
  • Wash and prep all the vegetables as said above. In a large pan, heat coconut oil. When it is hot, add the chopped onions, garlic and green chilies to ti and saute until onions turn translucent.
  • Next add the chopped potato, sweet poato, celery and carrots into it and saute for 2 minutes. Next add chopped amarnath leaves and mixed beans to it and saute well.
  • To this now add vegetable broth, chopped coriander and salt. Cover and cook for about 12-15 minutes until the veggies are done. 
  • Check the consistency of the soup, i love mine to be little watery and chunks of veggies, if you prefer yours to be smooth, take a portion of the soup, blend it well with a stick blender and return it to the pot mix well.
  •  Add freshly pounded pepper, mix well, remove it from the stove and serve warm.

11 comments:

  1. This is such an interesting soup! Just apt for the coming months...

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  2. This is on my list for my next week's theme. You are tempting me to make it. Soup looks wholesome & hearty. Great for the coming cold season.

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  3. Priya you somehow end up such beautiful looking soups yaar!..strange I never came across this one in my research and you know I don't like soup..hehehe..but your cup surely tempts me to make it..clicks looks lovely!

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  4. Warm and comforting soup. Recently i'm in love with all kind of bean soup, will give it a try.

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  5. The soup looks so tempting. Perfect for this season.

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  6. That is such a hearty, comforting and healthy soup. Perfect for the chilly weather.

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  7. This soup has come in the right time. It is becoming quite chilly here and it is so comforting. Love the name of the soup :)

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  8. Ah this is new to me and looks looks perfect for this season!!

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  9. Wow, this soup is definitely my kind of dish,such a comforting and hearty soup.

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  10. My friends always tease me for my love of soups. This bowl of soup just suits my tastes!!

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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