Caribbean callaloo soup

Caribbean callaloo soup

5 from 6 reviews

Caribbean callaloo soup – Vegan, gluten free, dairy free, paleo




  1. Start by heating the coconut oil a in large heavy based saucepan or casserole dish over medium heat.
  2. Now sauté the onion, scallion and garlic for 1 minute, until the onions are soft.
  3. Add the diced butternut, sweet potato, okra and scallions and fold in with the sautéed onions and garlic.
  4. Allow all of the veggies to sweat in to pan, while keeping a watchful eye so nothing burns – stirring frequently for 2-3 minutes
  5. Proceed to add the scotch bonnet, thyme, black pepper and salt, while stirring into the veggies.
  6. Tip the spinach/callaloo into the pan, the pan may seem overcrowded at first but the spinach will wilt and the remaining veggies will breakdown during simmering.
  7. Pour in the coconut milk followed by the vegetable stock and reduce the heat to low.
  8. Cover the pan with the lid and allow to simmer down into a thick stew for up to an hour, stir often to prevent sticking while it thickens.
  9. Once the desired thickness is present, use an immersion stick blender (discard stem if using fresh thyme) to partially liquidise into a more soup like texture.
  10. Serve accordingly.


Use spinach if dasheen or callaloo leaves are difficult to obtain

This recipe is suitable for home freezing.