Callaloo (Caribbean Spinach Soup)

Beverley Williams


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

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10 Min
50 Min
Stove Top


6-8 c
chopped spinach
2 c
diced butternut squash
1 1/2 c
diced sweet potato
jalapeno, leave it whole
4 clove
garlic, mashed
1/3 tsp
sea salt
1 Tbsp
olive oil
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
1 Tbsp
lemon juice
okra pods, sliced


1Heat the olive oil in a large soup pot.
2Add 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.
3Add the cubed sweet potato, chopped okra, squash and stir well.
4Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
5Turn up the heat and bring to a boil.
6As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
7Use 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.
8Remove 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