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callaloo (caribbean spinach soup)

Beverley1991 avatar
Recipe by
Beverley Williams
@Beverley1991
San Antonio, TX

This is a tasty soup they serve in Barbados and Trinidad. You can substitute pumpkin for the butternut squash if you like.

yield 4 serving(s)
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For callaloo (caribbean spinach soup)

  • 6-8 c
    chopped spinach
  • 2 c
    diced butternut squash
  • 1 1/2 c
    diced sweet potato
  • 1
    jalapeno, leave it whole
  • 4 clove
    garlic, mashed
  • 1/3 tsp
    sea salt
  • 1 Tbsp
    olive oil
  • 3
    scallions, sliced
  • 1 md
    onion, diced
  • 1 Tbsp
    sofrito,(i use a heaping tbsp.)
  • 4 sprig
    thyme, pinch the leave off and discard the stems
  • 1/4 tsp
    black pepper
  • 2 c
    coconut milk
  • 2 c
    water
  • 1 Tbsp
    lemon juice
  • 12
    okra pods, sliced

How To Make callaloo (caribbean spinach soup)

  • 1
    Heat the olive oil in a large soup pot.
  • 2
    Add the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook, stirring frequently for 2-3 minutes.
  • 3
    Add the cubed sweet potato, chopped okra, squash and stir well.
  • 4
    Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
  • 5
    Turn up the heat and bring to a boil.
  • 6
    As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
  • 7
    Use an immersion blender or pour into a regular blender ans process until smooth. Process by pulsing so it doesn't get too frothy. If you don't have either you can use a whisk to break up the lumps.
  • 8
    Remove the jalapeno before serving and discard.
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