Callaloo Soup

Prepare Ingredients

Wash and chop the callaloo or spinach. Dice the onion, garlic, potato, carrot, bell pepper, and tomato.

Sauté Vegetables

Heat the vegetable oil in a large pot over medium heat. Add the diced onion, garlic, and bell pepper. Sauté until the onion is translucent.

Add Vegetables

Add the diced potato, carrot, and tomato. Stir well and cook for another 5 minutes.

Add Broth and Seasonings

Pour in the vegetable or chicken broth. Add the thyme, allspice, salt, and pepper. If using Scotch bonnet peppers, add them whole for a spicy kick.

Simmer

Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are tender.

Add Callaloo

Stir in the chopped callaloo or spinach and cook for another 5 minutes until wilted.

Finish with Coconut Milk

Pour in the coconut milk and stir to combine. Simmer for an additional 5 minutes.

Adjust Seasoning

Remove the Scotch bonnet peppers if used. Add lime or lemon juice to taste. Adjust salt and pepper if needed.

Serve

Ladle the soup into bowls and serve hot.