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Callaloo Soup

Callaloo Soup
Grenada
⏱ — min. Serves: —

Ingredients

  • 1 lb callaloo leaves (or spinach as a substitute), washed and chopped
  • 1/2 lb okra, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 large tomato, chopped
  • 1-2 tablespoons vegetable oil
  • 4 cups vegetable broth or water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • 1-2 Scotch bonnet peppers, whole (for flavor, optional)
  • 1-2 cups coconut milk
  • 1-2 cups diced potatoes (optional)
  • Fresh cilantro or parsley, chopped (for garnish, optional)

Instructions

Prepare the Vegetables

Wash and chop the callaloo leaves (or spinach). Set aside.

Chop the okra, onion, bell pepper, and tomato.

Cook the Base

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, and bell pepper. Sauté until the onions are soft and translucent, about 5 minutes.

Stir in the chopped tomato and cook for another 3-4 minutes.

Add Broth and Seasonings

Pour in the vegetable broth or water and add the dried thyme, ground allspice, ground black pepper, and salt.

If using, add the whole Scotch bonnet peppers for flavor. Be careful not to break them if you prefer a milder flavor.

Cook the Soup

Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.

Add the chopped okra and diced potatoes (if using). Continue to simmer until the okra and potatoes are tender, about 10-15 minutes.

Add Callaloo and Coconut Milk

Stir in the chopped callaloo leaves and cook for an additional 5-7 minutes, or until the leaves are wilted and tender.

Add the coconut milk and stir well to combine. Heat through, but do not bring to a boil.

Serve

Garnish with chopped fresh cilantro or parsley if desired.

Enjoy your meal!