CARIBBEAN CALLALOO SOUP
Makes 6 servings
Callaloo is the leave of the taro plant, plentiful in the Caribbean but rarely found in this country. Swiss chard or spinach make good substitutes.
1/4 cup plus 2 tablespoons shredded sweetened coconut
1-1/2 pounds butternut squash
3/4 pound boneless skinless chicken breasts
1 teaspoon olive oil
1 large onion, chopped
4 cloves garlic, minced
3 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
2 jalapeño peppers,* stemmed, seeded and minced
2 teaspoons dried thyme
1/2 (10-ounce) package spinach, stemmed and torn
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
1. Preheat oven to 350°F. Place coconut on baking sheet. Bake 6 minutes, stirring every 2 minutes, until golden. Set aside.
3. Heat oil in large nonstick skillet over medium-low heat. Add onion and garlic; cook, covered, stirring often, 5 minutes or until onion is tender. Add squash, chicken broth, jalapeños and thyme; bring to a boil over high heat. Reduce heat to low; simmer, covered, 15 to 20 minutes, until squash is very tender.
2. Peel squash; cut in half lengthwise and discard seeds. Cut into 1/2-inch cubes. Slice chicken crosswise into very thin strips.
4. Add chicken; cover and cook 2 minutes or until chicken is no longer pink in center. Remove skillet from heat; stir in spinach until wilted. Ladle into bowls and sprinkle with toasted coconut.
Nutrients per Serving
(1 bowl soup (1/6 of total recipe))
Calories 186
Calories from Fat 23 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 34 mg
Carbohydrate 19 g
Fiber 4 g
Protein 18 g
Sodium 162 mg
Dietary exchanges
1 Starch
1 Vegetable
1-1/2 Meat
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