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Caribbean callaloo soup

Caribbean callaloo soup

Caribbean callaloo soup - Vegan, gluten free, dairy free, paleo
Course Soup
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 -6 servings
Calories 387kcal
Author Charla


  • 6 cups of callaloo or spinach tightly packed (can use dasheen bush)
  • 1 ½ cups of sweet potato diced
  • 1 ½ cups of butternut squash diced (or pumpkin)
  • 1 small onion sliced
  • 4 garlic cloves minced
  • 4 sprigs of thyme or ½ tbsp. of dried
  • ¼ of a scotch bonnet not too much
  • 1 teaspoon of himalayan pink salt
  • 1 large scallion or 3 small ones chopped
  • ¼ teaspoon of black pepper
  • 4-5 okras sliced
  • 2 cups of vegetable stock
  • 2 cups of coconut milk
  • 2 tablespoon of coconut oil


  • Start by heating the coconut oil a in large heavy based saucepan or casserole dish over medium heat.
  • Now sauté the onion, scallion and garlic for 1 minute, until the onions are soft.
  • Add the diced butternut, sweet potato, okra and scallions and fold in with the sautéed onions and garlic.
  • Allow all of the veggies to sweat in to pan, while keeping a watchful eye so nothing burns - stirring frequently for 2-3 minutes
  • Proceed to add the scotch bonnet, thyme, black pepper and salt, while stirring into the veggies.
  • 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.
  • Pour in the coconut milk followed by the vegetable stock and reduce the heat to low.
  • 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.
  • 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.
  • Serve accordingly.


Use spinach if dasheen or callaloo leaves are difficult to obtain
This recipe is suitable for home freezing.


Calories: 387kcal | Carbohydrates: 27g | Protein: 6g | Fat: 31g | Saturated Fat: 28g | Sodium: 1134mg | Potassium: 941mg | Fiber: 5g | Sugar: 6g | Vitamin A: 17242IU | Vitamin C: 33mg | Calcium: 127mg | Iron: 6mg