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bowl of caribbean callaloo soup

Caribbean Callaloo Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Caribbean
Servings: 6 people
Author: Marwin Brown


  • 1 bunch callaloo leaves or substitute baby spinach
  • 10 stalks okra chopped into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 cup diced onions
  • 3-4 garlic cloves minced
  • 1 large red bell pepper chopped
  • 1 whole scotch bonnet pepper deseeded and chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked sweet paprika
  • 1 cup fresh pumpkin peeled and cut into small cubes
  • 3 sprigs fresh thyme
  • 1 cup vegetable stock
  • 3 cups water
  • 1 cup coconut milk


  • Bring large pot to medium heat and add the oil. Add onions and sauce 3-4 minutes. Add red peppers, garlic, and scotch bonnet peppers and sauce further 1-2 minutes.
  • Add pumpkin and okra saute for 2-3 minutes before. Add paprika, salt, and pepper and stir occasionally.
  • Add callaloo leaves/spinach, coconut milk, stock, and water bring the callaloo to a boil. Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.

Optional Step

  • Use an immersion blender or food processor to puree the mixture if you prefer traditional Trinidadian creamy texture, otherwise leave as is. Taste and adjust by adding more seasoning if necessary.
  • Pour the soup into bowls and garnish with the hot pepper.
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