Photo: Cala
Estimated Nutrition (whole recipe, rough)
603
Calories
14g
Protein
47g
Fat
37g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
- 4 cups canned unsweetened coconut milk (available in Asian markets and gourmet shops)
- 2 cups milk
- 2 cloves garlic, minced
- 2 medium onions, chopped
- 1 bunch scallions, chopped
- 1/4 pound hubbard or acorn squash, peeled and coarsely chopped
- 1/4 pound margarine
- 1/2 habanero chile, seeds and stem removed, minced
- Salt and pepper to taste
- =
Directions
1
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.
Recipe sourced from
fandom