Callaloo Soup With Dumplings - Vegan For Life

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk is more economical.

dumpling flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is often cheaper.

Chop and clean 3 pounds of amaranth leaves, removing debris.

Dice 1 medium yellow onion, 2 scallions, and 1/2 yellow bell pepper.

Add 3 tablespoons of oil to a pot over medium-high heat.

Sauté the onion, scallions, habanero, and yellow bell pepper with coarse sea salt.

Add okra, culantro, and red pepper flakes to the pot and sauté briefly.

Add the chopped amaranth leaves to the pot and stir.

Pour in about half a gallon of water and bring to a boil.

Simmer for 45 minutes, checking water levels as needed.

Process 1 1/2 cups of kamut grains into flour and mix with 1/4 cup white spelt flour and 2 teaspoons fine sea salt.

Add 3/4 cup water to the flour mixture and knead until a stiff dough forms.

Let the dumpling dough rest briefly before adding to the soup.

After 45 minutes, blend the soup with an immersion blender until smooth.

Add wakame and 1/2 cup marinara sauce to the blended soup and mix well.

Drop the dumplings into the soup and simmer for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens