Callaloo Soup

About This Recipe

Callaloo soup is beloved across the Eastern Caribbean, and St. Vincent's version is particularly rich and creamy. Dasheen (taro) leaves are cooked down with okra, coconut milk, and provisions until silky smooth, making a deeply nutritious soup that anchors the Sunday lunch table.

Ingredients

Serves 4

• 6 largedasheen (taro) leaves, stems removed
• 6 wholeokra, sliced
• 400 mlcoconut milk
• 1 wholeonion, diced
• 2 clovesgarlic, minced
• 1 wholescotch bonnet, whole

Instructions

1. 1

   Sauté aromatics

   In a large pot, sauté onion and garlic in oil over medium heat for 3 minutes.

2. 2

   Add greens

   Add dasheen leaves, okra, scotch bonnet, and enough water to cover (about 3 cups). Bring to a boil.

3. 3

   Simmer

   Reduce heat and simmer 20 minutes until leaves are very soft.

4. 4

   Blend and finish

   Remove scotch bonnet. Use an immersion blender to purée until smooth. Stir in coconut milk and simmer 5 more minutes. Season to taste.

Variations

• •

  Add crab or salt beef for a more substantial meal.

• •

  Substitute spinach or Swiss chard if dasheen leaves are unavailable.

Storage

Refrigerate up to 3 days. The soup thickens when cold — thin with water when reheating.

Frequently Asked Questions