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Recipe: Trinidadian Callaloo Soup

Embark on a culinary journey to the vibrant island of Trinidad and Tobago with a steaming bowl of Callaloo Soup. This traditional Trinidadian dish is a celebration of Caribbean flavors, combining the earthy goodness of callaloo leaves with aromatic spices and creamy coconut milk. As you simmer the pot and allow the flavors to meld together, you'll be transported to the bustling markets and sun-drenched beaches of this beautiful island nation. Join me as we explore the recipe for this comforting and nourishing soup, perfect for warming both body and soul.

Trinidadian Callaloo Soup Recipe

Trinidadian Callaloo Soup Recipe


  • 1 bunch of callaloo leaves (or substitute with spinach or Swiss chard)

  • 1 onion, diced

  • 2 cloves of garlic, minced

  • 2 tomatoes, diced

  • 1 carrot, diced

  • 1 potato, diced

  • 4 cups of vegetable or chicken broth

  • 1 can of coconut milk

  • 1 scotch bonnet pepper (optional, for heat)

  • 1 tablespoon of fresh thyme leaves

  • 1 tablespoon of chopped cilantro (optional, for garnish)

  • Salt and pepper to taste

  • 2 tablespoons of oil (coconut or vegetable oil)


  1. Prepare the Callaloo Leaves: If using fresh callaloo leaves, wash them thoroughly and remove any tough stems. Chop the leaves into small pieces.

  2. Sauté Aromatics: In a large pot, heat the oil over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and fragrant, about 3-4 minutes.

  3. Add Vegetables: Add the diced tomatoes, carrot, and potato to the pot. Stir well to combine with the aromatics.

  4. Cook Vegetables: Allow the vegetables to cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.

  5. Add Broth: Pour in the vegetable or chicken broth, ensuring that the vegetables are fully submerged. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.

  6. Blend Soup: Once the vegetables are cooked through, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

  7. Add Callaloo Leaves: Add the chopped callaloo leaves to the pot, stirring well to incorporate them into the soup.

  8. Add Coconut Milk: Pour in the can of coconut milk, stirring continuously to combine it with the soup.

  9. Season and Simmer: Add the scotch bonnet pepper (if using), fresh thyme leaves, and salt and pepper to taste. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.

  10. Serve: Ladle the Callaloo Soup into bowls and garnish with chopped cilantro, if desired. Serve hot and enjoy this delicious taste of Trinidadian cuisine!

Note: Be cautious when handling scotch bonnet peppers, as they are very spicy. You can adjust the amount used or remove the seeds to control the heat level of the soup.


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