Callaloo Soup
Callaloo Soup takes about 50 min and serves 4. It needs 12 ingredients: callaloo, coconut milk, okra, onion, garlic, and spring onion. It is rated easy to make.
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
- 1 large tin of callaloo, or 500 g spinach
- 1 tin of coconut milk
- 200 g okra, sliced
- 1 onion, chopped
- 3 garlic cloves, chopped
- 4 spring onions, sliced
- 3 sprigs of thyme
- 1 whole scotch bonnet, unpierced
- 700 ml vegetable stock
- 300 g sweet potato, diced
- 30 g butter
- 4 allspice berries
Method
Build the aromatics
Cook the onion, garlic, spring onions and thyme in the butter until soft and fragrant.
10 minSweet potato first
Add the diced sweet potato and let it colour a little. It needs a head start on the greens and it thickens the soup as it breaks down.
5 minEverything in
Add the callaloo, okra, coconut milk, stock, allspice and the whole scotch bonnet. Leave the chilli unpierced — it perfumes the pot without making it fiery, and it comes out whole at the end.
Simmer until it thickens
Cook gently for 25 minutes. The okra releases mucilage that gives callaloo soup its characteristic silky, slightly thick body — that is a feature here, not a fault.
25 minBlend or leave it
Fish out the chilli and thyme stalks. Blend it smooth for the classic velvety version, or leave it rough if you prefer texture. Season well; it takes a lot of salt.
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