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+ servings
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. 
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


  • 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 shado 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).


  • 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


  • 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 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.


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