Callaloo Soup

Name: Callaloo Soup
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 bunches callaloo; 2 tins coconut milk; 3 tins water (using the coconut milk tin); 25 grams butter; 1 sweet pepper; 3 large onions; 2 sticks celery; 6 cloves garlic; 3 sprigs thyme; 2 tins crab meat; 1 hot pepper; 1 tsp Jamaican curry powder

Easy

Serves:

Callaloo soup is a flavoursome and nourishing dish that originates from the Caribbean, particularly popular in countries like Jamaica and Trinidad and Tobago. This vibrant recipe showcases the unique flavours of callaloo, a leafy green vegetable similar to spinach or Swiss chard, but with its own distinct taste. The soup is a delightful blend of tender callaloo leaves, aromatic herbs, and spices, combined with other ingredients like onions, garlic, and coconut milk. The result is a rich and velvety soup that is both comforting and nutritious. Whether enjoyed as a warming meal on a chilly day or as a hearty starter, callaloo soup offers a taste of Caribbean culinary traditions and a true explosion of flavours. So, prepare your taste buds for a delightful journey and savour the authentic taste of callaloo in this delightful soup

Print Recipe

Ingredients
Method

2 bunches callaloo
2 tins coconut milk
3 tins water using the coconut milk tin
25 grams butter
1 sweet pepper
3 large onions
2 sticks celery
6 cloves garlic
3 sprigs thyme
2 tins crab meat
1 hot pepper
1 tsp Jamaican curry powder

Heat the butter in a pan and sauté the seasoning along with the finely chopped callaloo leaves
Pour in the coconut milk, 2 tins of water, hot pepper, 1 tsp curry powder, salt, and 1 tsp sugar
Stir the mixture thoroughly to ensure the ingredients are well combined
Cook lightly, When halfway through the cooking time, add the crab to the pan
Continue cooking until all the flavours have melded together and the ingredients are cooked to perfection

More Recipes

Rhubarb and ginger marcapone cheesecake

Caesar Salad

Mediterranean Vegetable Pie

Deli Coleslaw

Stuffed Baked Potatoes

Ingredients

2 bunches callaloo
2 tins coconut milk
3 tins water using the coconut milk tin
25 grams butter
1 sweet pepper
3 large onions
2 sticks celery
6 cloves garlic
3 sprigs thyme
2 tins crab meat
1 hot pepper
1 tsp Jamaican curry powder

Method

Heat the butter in a pan and sauté the seasoning along with the finely chopped callaloo leaves
Pour in the coconut milk, 2 tins of water, hot pepper, 1 tsp curry powder, salt, and 1 tsp sugar
Stir the mixture thoroughly to ensure the ingredients are well combined
Cook lightly, When halfway through the cooking time, add the crab to the pan
Continue cooking until all the flavours have melded together and the ingredients are cooked to perfection