Best Callaloo Caribbean Spinach Soup Recipes

Callaloo (Caribbean Spinach Soup) image

Provided by Beverley Williams

Time 1h

Number Of Ingredients 16

6-8 c chopped spinach
2 c diced butternut squash
1 1/2 c diced sweet potato
1 jalapeno, leave it whole
4 clove garlic, mashed
1/3 tsp sea salt
1 Tbsp olive oil
3 scallions, sliced
1 medium onion, diced
1 Tbsp sofrito,(i use a heaping tbsp.)
4 sprig(s) thyme, pinch the leave off and discard the stems
1/4 tsp black pepper
2 c coconut milk
2 c water
1 Tbsp lemon juice
12 okra pods, sliced

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 (Real Trini Style)...caribbean image

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.