Callaloo Soup

Name: Callaloo Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Saint Vincent and the Grenadines
Ingredients: 2 bunches callaloo (dasheen or taro leaves, or substitute spinach); 1/2 lb salted meat or smoked ham hock; 1 onion, chopped; 2 cloves garlic, minced; 1 okra, sliced (optional); 1 can coconut milk; thyme; 1 whole scotch bonnet pepper; 4 cups water or stock; salt and pepper, to taste

6 servings20 min prep40 min cookEasy Saint Vincent and the Grenadines

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Callaloo Soup

Like its Saint Lucian counterpart, this leafy-greens soup is found throughout the Caribbean, tied to African-influenced leaf-stew cooking traditions blended with indigenous and colonial-era ingredients. It's a regional comfort dish shared across many islands rather than one unique to Saint Vincent.

Ingredients

Scale:· 6 servings

2 bunches callaloo (dasheen or taro leaves, or substitute spinach)
1/2 lb salted meat or smoked ham hock
1 onion, chopped
2 cloves garlic, minced
1 okra, sliced (optional)
1 can coconut milk
thyme
1 whole scotch bonnet pepper
4 cups water or stock
salt and pepper, to taste

Instructions

1Parboil the salted meat briefly if very salty, then drain.
2Combine callaloo leaves, meat, onion, garlic, okra if using, thyme, and the whole scotch bonnet with water or stock in a large pot.
3Bring to a boil, then reduce heat and simmer 25-30 minutes until leaves and meat are tender.
4Remove the scotch bonnet, then blend the soup smooth with an immersion blender, or mash roughly for a chunkier texture.
5Stir in coconut milk and simmer 5-10 more minutes.
6Season with salt and pepper.
7Serve hot as a starter or light main.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…