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BLANK » Recipe Index » Caribbean Dishes

Caribbean Detox Soup

January 9, 2021 by Charla 10 Comments

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short detox pin

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. 

two bowls of soup

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.

close up of the bowl of soup

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 MOSTLY low carb vegetables
  • Makes a large quantity which is great for batch cooking/meal prep

The steps

steps1-4 in sauteing the base ingredients
 
  • 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 - chadon beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf, scotch bonnet and pink salt.
  • Add the corn and okra.
simmering the soup
  • 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 for 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 - chadon 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

How long will this soup keep for?

I recommend placing any leftovers in an air tight container. Keep the leftovers in the refrigerator for up to 3 days.

Is this soup freezer friendly?

Yes, the soup will hold up if frozen. You can freeze it in an airtight/freezer friendly container for up to 3 months.

When you are ready to consume, allow to completely thaw out before heating up. There might be a texture change in the cho cho since it is water soluble.

Where can you buy cho cho/callaloo?

African/Caribbean and Asian supermarkets will sell them. You will need to head to a neighbourhood that has the aforementioned demographic

I want to add some peas (beans) to my soup, is that okay?

Yes, of course. Adding peas (beans) won't make the recipe unhealthy or bad. The focus is on low carbohydrate vegetables hence why I have omitted them but you are more then welcome to add them.

I would advise to cook them first of all so everything cooks together at the same time.

Corn isn't low in carb, why include it?


While I am very aware that corn isn't low in carb, it isn't high in fat either. I purposely included corn to balance out the carb levels.

If the use of corn is a problem, include more cho cho, carrots and add or replace with some more okra instead.

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 use fresh or dried chilli (about ¼ tsp) instead.
  • Here is the recipe for my Homemade Vegetable broth. If you are using store bought, 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 bought 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 with the corn to counterbalance calorie intake, 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 zucchini instead.
  • The okra (ochro) should be parboiled in 2 tablespoon 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.
back lit shot of the soup

Wholesome soup recipes

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

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

two bowls of soup

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 6 votes
Print Pin Rate
Course: Soup
Cuisine: Caribbean
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 50 minutes 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 tablespoon chadon beni (culantro) or use cilantro/spirit weed (coriander) (15g)
  • 10 pimento berries
  • 2 teaspoon paprika (10g)
  • 2 teaspoon black pepper (10g)
  • 2 teaspoon 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 - chadon 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 for 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 - chadon 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 use fresh or dried chilli (about ¼ tsp) instead.
  • Here is the recipe for my Homemade Vegetable broth. If you are using store bought, 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 bought 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 with the corn to counterbalance calorie intake, 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 zucchini instead.
  • The okra (ochro) should be parboiled in 2 tablespoon 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
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • Jamaican Boiled Dumplings (Gluten Free)
  • Caribbean peanut punch
    Caribbean Peanut Punch
  • A single bowl of conch salad
    Bahamian Conch Salad Recipe
  • A bowl of different chopped fruit
    Tropical Fruit Salad

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Beth says

    January 10, 2021 at 12:39 am

    5 stars
    This looks interesting, but delicious! I can't wait to give this a try!

    Reply
    • Charla says

      January 10, 2021 at 8:42 am

      Thanks Beth

      Reply
  2. Jacqueline Meldrum says

    January 10, 2021 at 12:07 am

    5 stars
    That sounds like just what we need right now and it looks glorious!

    Reply
    • Charla says

      January 10, 2021 at 8:43 am

      Thank you so much

      Reply
  3. Claudia Lamascolo says

    January 09, 2021 at 11:21 pm

    5 stars
    this looks absolutely mouth watering I love how that fresh corn floats on top its fabulous!

    Reply
    • Charla says

      January 09, 2021 at 11:44 pm

      Thanks Claudia. It is mouthwatering for sure!!

      Reply
  4. Jesse says

    January 09, 2021 at 10:47 pm

    5 stars
    So warm and nourishing and good for your soul. Love it!

    Reply
    • Charla says

      January 09, 2021 at 11:02 pm

      Thanks Jesse

      Reply
  5. Roxana says

    January 09, 2021 at 9:39 pm

    5 stars
    That is a very interesting soup and with a lot of ingredients new to me. But I like that you offer many substitutes and it is so full of flavor.

    Reply
    • Charla says

      January 09, 2021 at 9:43 pm

      Thanks Roxana. Yes, I try to offer substitutes where possible.

      Reply
5 from 6 votes (1 rating without comment)

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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