Best Callaloo Soup Recipes

CALLALOO SOUP

Steps:

• Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
• Add the okra, and cook for 8 minutes.
• Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

TRACI B'S CALLALOO SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
• Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

TRINIDADIAN CALLALOO SOUP

Steps:

• Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
• Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
• Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

CALLALOO (CARIBBEAN SPINACH SOUP)

Steps:

• 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.

CALLALOO SOUP

Steps:

• In a heavy bottomed pot, saute the onion with the garlic in a bit of olive oil, bacon, hot peppers and ginger. Add the sweet potato and cook for 2-3 minutes. Add the spices and cook for another minute. Add the water or stock and bring to a boil. Add the chopped callaloo and okra. Cook for 15 minutes and add the lime juice, fresh coriander and season to taste. Cook until the sweet potatoes are soft and put in a blender and puree. Please be careful when blending hot liquids (instructions here). Season to taste and add more hot sauce if you can handle it!

TRINI CALLALOO (COCONUT SOUP)

Steps:

• In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.