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.


☆☆☆☆☆ 0 votes

10 Min
50 Min
Stove Top


  • 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
  • 1 Tbsp
    lemon juice
  • 12
    okra pods, sliced

How to Make Callaloo (Caribbean Spinach Soup)


  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.

Printable Recipe Card

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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