| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 13g | 10g | 24g |
| sugars | fibre | protein | salt |
| 5g | 5g | 6g | 1g |
When I first came across the recipe for Caribbean Callaloo Soup with Culantro, I was immediately drawn to its vibrant, nourishing ingredients and the rich tapestries of flavor it promised. While it might seem like a dish far removed from my Californian and Gujarati home kitchen, it surprisingly harmonizes so many elements I adore: freshness, spice, and a touch of tropical allure. With its roots in the Caribbean, the soup encapsulates a spirit of warmth and community, much like the dishes I grew up with.
A Symphony of Flavors
Each spoonful of this soup sings with the flavor of earthy sweet potatoes and pumpkin, balanced by the creamy coconut milk. The fiery scotch bonnet pepper sets just the right level of heat, while the culantro brings an unbeatable freshness that brightens the entire dish. It’s reminiscent of how I layer spices in my own recipes, integrating diverse ingredients to create something that’s more than the sum of its parts.
Wholesome and Nutritious
Health benefits are a definite bonus here. The callaloo leaves, which can be substituted with spinach, are packed with iron and vitamins A and C. Sweet potatoes lend their high fiber content and are a great source of beta-carotene, while coconut milk adds a dose of healthy fats that are good for the heart. This is a dish that comforts and nourishes, making it perfect for a cozy family dinner or when you want to impress guests with something a bit different.
If you enjoy soups like Green Goddess Soup or spinach dal, where greens take the spotlight, then this Caribbean Callaloo Soup with Culantro might become your new favorite. Its layers of flavor can stand alone as a complete meal, but it also pairs wonderfully with a side of crusty bread or a light, tangy salad for an added burst of freshness.
Don’t be surprised if this ends up becoming a staple in your household, just as it has in mine. The balance of wholesome and hearty elements, along with a kick of spice, makes it a dish worth returning to time and time again.
What You’ll Need
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon thyme, dried
- 1 teaspoon black pepper, ground
- 1 teaspoon salt
- 1 pound fresh callaloo leaves (or spinach), chopped
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 2 sweet potatoes, peeled and cubed
- 2 cups pumpkin, peeled and cubed
- 1 scotch bonnet pepper, whole
- 1 bunch culantro (recao), chopped
- 2 green onions, chopped
- Juice of 1 lime
- 1 can (15 oz) pigeon peas, drained and rinsed
- 1/2 cup okra, sliced
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 5 minutes.
Step Two
Stir in the dried thyme, ground black pepper, and salt, allowing the spices to toast for 1-2 minutes.
Step Three
Add the chopped callaloo leaves (or spinach) to the pot and cook until wilted, about 3-4 minutes.
Step Four
Pour in the coconut milk and vegetable broth, stirring to combine.
Step Five
Add the peeled and cubed sweet potatoes, pumpkin, and the whole scotch bonnet pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the vegetables are tender.
Step Six
Remove the scotch bonnet pepper and discard it.
Step Seven
Stir in the chopped culantro, green onions, lime juice, drained and rinsed pigeon peas, and sliced okra. Allow the soup to simmer for an additional 10 minutes to let the flavors meld together.
Step Eight
Adjust the seasoning with more salt and pepper if needed. Serve the Caribbean Callaloo Soup hot and enjoy!
