Callaloo Soup | FoodieAtlas

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
2 cups callaloo leaves, washed and chopped (or substitute with spinach or kale)
1 medium potato, peeled and diced
1 medium carrot, peeled and diced
4 cups vegetable or chicken broth
1 can (14 oz) coconut milk
1 teaspoon thyme
1 teaspoon allspice
1 teaspoon paprika
Salt and black pepper to taste
1-2 hot peppers (optional, for heat)
1 cup diced cooked ham or bacon (optional)
1/4 cup chopped fresh parsley (optional)

Instructions

Saut√© the Vegetables

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are softened, about 5 minutes.

Add the Vegetables

Add the diced potato and carrot to the pot. Cook for an additional 5 minutes, stirring occasionally.

Add Broth and Seasonings

Pour in the vegetable or chicken broth. Add the thyme, allspice, paprika, salt, and black pepper. If using, add the hot peppers for extra heat. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes and carrots are tender, about 15 minutes.

Add Callaloo

Stir in the chopped callaloo leaves (or spinach/kale). Cook for an additional 5-7 minutes, until the greens are wilted and tender.

Blend the Soup

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

Add Coconut Milk and Optional Ingredients

Return the blended soup to the pot. Stir in the coconut milk and cook for a few more minutes until heated through. If using, add the diced ham or bacon and fresh parsley. Adjust seasoning to taste.

Serve

Ladle the soup into bowls and serve hot.