Callaloo Soup

Callaloo Soup Recipe


  • 1 lb fresh callaloo leaves (or substitute with spinach)
  • 2 cups chopped okra
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 4 cups low-sodium chicken broth
  • 1 tbsp fresh thyme leaves
  • 1 tsp ground allspice
  • 1/2 tsp cayenne pepper
  • Salt and black pepper, to taste


  • In a large pot over medium heat, sauté the onions and garlic until softened. Add the callaloo leaves and okra; cook for an additional 5 minutes.
  • Stir in the coconut milk, chicken broth, thyme leaves, allspice, cayenne pepper, salt, and black pepper. Bring to a boil.
  • Reduce heat to low and simmer for about 30 minutes or until vegetables are tender. Season with additional salt and pepper if needed.
  • Serve hot with your favorite side dishes such as rice, plantains, or fried dumplings.