Callaloo (Caribbean Spinach Soup)

Beverley Williams

By
@Beverley1991

This is a tasty soup they serve in Barbados and Trinidad. You can substitute pumpkin for the butternut squash if you like.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

6-8 c
chopped spinach
2 c
diced butternut squash
1 1/2 c
diced sweet potato
1
jalapeno, leave it whole
4 clove
garlic, mashed
1/3 tsp
sea salt
1 Tbsp
olive oil
3
scallions, sliced
1 medium
onion, diced
1 Tbsp
sofrito,(i use a heaping tbsp.)
4 sprig(s)
thyme, pinch the leave off and discard the stems
1/4 tsp
black pepper
2 c
coconut milk
2 c
water
1 Tbsp
lemon juice
12
okra pods, sliced

Directions Step-By-Step

1
Heat the olive oil in a large soup pot.
2
Add the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook, stirring frequently for 2-3 minutes.
3
Add the cubed sweet potato, chopped okra, squash and stir well.
4
Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
5
Turn up the heat and bring to a boil.
6
As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
7
Use an immersion blender or pour into a regular blender ans process until smooth. Process by pulsing so it doesn't get too frothy. If you don't have either you can use a whisk to break up the lumps.
8
Remove the jalapeno before serving and discard.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Caribbean
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy