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


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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

How to Make Callaloo (Caribbean Spinach Soup)


  • 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.

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About Callaloo (Caribbean Spinach Soup)

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

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