Caribbean Detox Soup

This one pot soup is flavoursome, low in carbs and focuses on nourishing the body. It uses a medley of vegetables that are commonly used in Caribbean cooking. 

If you are looking to embark on a healthier, new you then you definitely need to get on board with this soup.

Christmas seems so long gone, you ate plenty of black cake, had some sorrel or another Christmas drink that is specific to your island.

You probably ate a bit too much and most likely told yourself to wait until the New Year to embark on a healthier you, am I right?

If you are reading this post, you're probably here because you are looking for a detox soup with a cultural connection.

Prior to making this recipe, I did a quick search online and couldn't find a detox soup that was fitting for Caribbean people so decided to make one myself.

Soup dishes from the Caribbean, for the most part are very filling. We pack them with meat/peas (beans, if vegan), ground provisions, dumpling/spinners and use cock soup or dried soup mix for thickness and flavour.

Of course not every island does this, but many islands can relate to this method.

About this soup

My Caribbean detox soup is a complete contrast to how soup is prepared in the islands.  The core focus here is on cleansing and nourishing the body.

Detoxing is all about expelling any junk/build up that is in the body and needs to be flushed out. You may also want to try my Spicy Cabbage Detox Soup.

The best way to do this is via food, to introduce foods to the body that are wholesome, highly nutritious and help to facilitate flushing.

If this is your first time having some detox soup then please have an open mind. You cannot compare it to your Saturday soup, it's just not the same and I urge you to be mindful of that.

Reasons to try this recipe

• Perfect to flush out any toxin and impurities
• Great way to aid weightloss
• This is a light soup
• Contains no dumpling/spinners/cock soup free
• No ground provisions, only uses low carb vegetables
• Make a large quantity which is great for batch cooking/meal prep

The steps

• On medium heat, add the olive oil to a stock pot/large saucepan.
• Proceed to saute the onion, scallion and garlic until soft and translucent.
• Add the cho cho and carrot and cook for 2-3 minutes until soft and tender.
• Add your seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf, scotch bonnet and pink salt.
• Add the corn and okra.

• Pour the vegetable stock into the pot and bring to the boil.
• Half cover the pot with the lid, reduce the heat to medium/low and simmer 20 minutes.
• Add the callaloo/spinach 5-7 minutes before finishing.

Instant pot version

• Turn on the instant pot and select “saute”
• When the inner pot is hot add the olive oil then proceed to saute the onion and garlic until translucent
• Add the cho cho and carrots and continue to cook for 2-3 minutes.
• Stir then add the seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf and pink salt.
• "Cancel" the “saute” setting
• Add the corn and okra
• Pour the broth into the inner pot and add the callaloo/spinach
• Place the lid on the pressure cooker and set the steam release knob to the “sealing” position
• Press the “pressure cook” button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure)
• Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to “venting” to rid any excess build up of pressure

Frequently Asked Questions

Notes and tips

• I wasn't able to get hold of any callaloo so used spinach instead. You can also use kale as an alternative leafy green.
• The scotch bonnet is optional. You Can used fresh or dried chilli (about ¼ tsp) instead.
• Here is the recipe for my Homemade Vegetable broth. If you are using store brought, make sure it is gluten free and low in sodium.
• The amount of salt you need will vary depending whether you use homemade or store brought broth
• Use a stock pot that yields at least 4 quarts/3 litres to avoid the risk of any over spill.
• This recipe is made with strictly LOW CARB vegetables, I purposely excluded peas(beans) and ground provisions to keep it low in carb.
• If you want to substitute or add additional vegetables, feel free to do so.
• If you can't get hold of chayote/cho cho/christophine then use zuchini instead.
• The okra (ochro) should be parboiled in 2 tbsp of vinegar to rid the sliminess. As I did in my Okra Rice recipe. If you don't mind the slimy texture then keep them whole.

Wholesome soup recipes

• Jamaican Pumpkin Soup
• Jamaican Gungo Peas Soup
• Cuban Black Bean Soup
• Vitamix Tomato Soup
• Carrot Ginger Soup
• Split Pea Soup

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Caribbean Detox Soup

This one pot soup is flavoursome, low in carbs and focuses on nourishing the body. It uses a medley of vegetables that are commonly used in Caribbean cooking. 

5 from 5 votes

Print Pin Rate

Course: Soup

Cuisine: Caribbean

Prep Time: 20 minutes

Cook Time: 1 day 30 minutes

Total Time: 1 day 50 minutes

Servings: 6 people

Calories: 108kcal

Author: Charla

Ingredients

• ▢ a bunch of callaloo 3 cups, tightly packed or use spinach/kale
• ▢ 1-2 cho cho/christophine chopped
• ▢ 4 large carrots sliced and halved
• ▢ 1 cup okra chopped, see notes (about 20 fingers)
• ▢ 4-6 corn cobs
• ▢ 1 large onion chopped
• ▢ 4 garlic cloves minced
• ▢ 6 thyme stems + 2 bay leaves tied together in a bundle
• ▢ 1 tbsp shado beni (culantro) or use cilantro/spirit weed (coriander) (15g)
• ▢ 10 pimento berries
• ▢ 2 tsp paprika (10g)
• ▢ 2 tsp black pepper (10g)
• ▢ 2 tsp pink salt if required, see notes (10g)
• ▢ 8 cups vegetable broth (1.8 litres)
• ▢ scotch bonnet (only use this in the stove top version, not the instant pot version).

Instructions

• On medium heat, add the olive oil to a stock pot/large saucepan.
• Proceed to saute the onion, scallion and garlic until soft and translucent.
• Add the cho cho and carrot and cook for 2-3 minutes until soft and tender.
• Add your seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf, scotch bonnet and pink salt.
• Add the corn and okra.
• Pour the vegetable stock into the pot and bring to the boil.
• Half cover the pot with the lid, reduce the heat to medium/low and simmer 25-30 minutes.
• Add the callaloo/spinach 5-7 minutes before finishing.

Instant pot version

• Turn on the instant pot and select “saute”
• When the inner pot is hot add the olive oil then proceed to saute the onion and garlic until translucent.
• Add the cho cho and carrots and continue to cook for 2-3 minutes.
• Stir then add the seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf and pink salt.
• "Cancel" the “saute” setting.
• Add the corn and okra.
• Pour the broth into the inner pot and add the callaloo/spinach.
• Place the lid on the pressure cooker and set the steam release knob to the “sealing” position
• Press the “pressure cook” button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).
• Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to “venting” to rid any excess build up of pressure

Notes

• I wasn't able to get hold of any callaloo so used spinach instead. You can also use kale as an alternative leafy green.
• The scotch bonnet is optional. You Can used fresh or dried chilli (about ¼ tsp) instead.
• Here is the recipe for my Homemade Vegetable broth. If you are using store brought, make sure it is gluten free and low in sodium.
• The amount of salt you need will vary depending whether you use homemade or store brought broth
• Use a stock pot that yields at least 4 quarts/3 litres to avoid the risk of any over spill.
• This recipe is made with strictly LOW CARB vegetables, I purposely excluded peas(beans) and ground provisions to keep it low in carb.
• If you want to substitute or add additional vegetables, feel free to do so.
• If you can't get hold of chayote/cho cho/christophine then use zuchini instead.
• The okra (ochro) should be parboiled in 2 tbsp of vinegar to rid the sliminess. As I did in my Okra Rice recipe. If you don't mind the slimy texture then keep them whole.

Nutrition

Calories: 108kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2069mg | Potassium: 428mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8021IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 1mg

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