Callaloo Soup
Submitted by amybower
Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.
YIELD
6 servingsPREP
25 minCOOK
150 minREADY
180 minIf you’ve never had a proper callaloo soup, get ready to fall in love with this velvety Caribbean classic.
Dasheen leaves, okra, and plantain simmer low and slow until they melt into a thick, lush green purée with serious depth.
Diced yams go in right at the end for a starchy bite that makes every spoonful feel like a warm hug.
The Scotch bonnet? That’s your wake-up call. Just enough fire to remind you this soup has roots.
Chef Tips
- Can’t find dasheen? A bunch of fresh spinach works as a solid stand-in.
- Swap the yams for malanga or dasheen root if you can find them at a Caribbean or Latin market.
- Keep the Scotch bonnet whole if you want flavor without too much heat. Piercing it lets the fire loose.
Variations
- Spinach version: Replace dasheen with 1 bunch of fresh spinach for a milder, more accessible take.
- Root swap: Use malanga or dasheen root instead of yams for a more traditional island feel.
- Protein boost: Stir in shredded crab meat or salt fish during the last 10 minutes for a heartier bowl.
Ingredients
Directions
Combine all but the last three ingredients in a pot with 2 quarts of boiling water.
Simmer for 1½ hours.
Meanwhile, simmer the yam in lightly salted water until just tender.
Drain the water and reserve the vegetables.
Allow the soup to cool slightly.
Strain the stock and set aside.
Purée the cooked solids and return to the pot.
Add enough of the reserved stock to form a syrupy consistency.
In a small pan, reduce the remaining stock until thickened and add it to the soup.
Add the salt, pepper and Sctoch bonnet.
Simmer for 1 hour.
5 minutes before serving, add the diced yams.
Heat through and serve.
VARIATIONS: Replace the dasheen with 1 bunch of spinach.
Replace the yams with either malanga or dasheen root.
Cook in the same way.
Comments
