Callaloo Soup | FoodieAtlas

Ingredients

1 pound callaloo (or substitute with spinach or Swiss chard), washed and chopped
1 large onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
1 medium carrot, peeled and diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small hot pepper (Scotch bonnet or habanero), whole or chopped
4 cups vegetable or chicken broth
1 cup coconut milk
1 tablespoon thyme (fresh or dried)
2 bay leaves
1 tablespoon cooking oil
1 tablespoon tomato paste
1 teaspoon allspice
Salt and black pepper to taste
1/2 cup chopped fresh parsley (for garnish)

Instructions

Prepare the Base

Heat the oil in a large pot over medium heat. Add the chopped onion, garlic, green bell pepper, and red bell pepper. Sauté until the vegetables are softened and fragrant.

Add Tomato Paste and Seasonings

Stir in the tomato paste, thyme, bay leaves, and allspice. Cook for a few minutes until the tomato paste is well incorporated.

Add Vegetables and Broth

Add the diced potato, carrot, and hot pepper to the pot. Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to low and simmer until the vegetables are tender, about 20-25 minutes.

Add Callaloo

Add the chopped callaloo to the pot and cook for an additional 10-15 minutes, or until the callaloo is wilted and tender.

Blend the Soup

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

Finish with Coconut Milk

Stir in the coconut milk and season with salt and black pepper to taste. Heat through, but do not let it boil.

Serve

Garnish with chopped fresh parsley before serving.