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Caribbean Callaloo Soup

Caribbean Callaloo Soup

A bright, warming Caribbean soup with silky coconut milk, sweet potato and tender spinach, lifted by Scotch bonnet chilli and finished with fresh spring onions.

45 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep30 mins cook45 mins total

  1. Warm the vegetable oil in a large saucepan over medium heat. Add the onion, garlic and Scotch bonnet chilli, then cook for 4–5 minutes until the onion is soft.

  2. Stir in the sweet potato, thyme and allspice. Add the coconut milk and vegetable stock, bring to a gentle boil, then reduce the heat and simmer for 20 minutes until the sweet potato is tender.

  3. Add the spinach and cook for 2–3 minutes until wilted. Blend briefly with a stick blender, leaving some pieces of sweet potato and spinach for texture.

  4. Stir through half of the sliced green onions. Season with salt and black pepper, then ladle into bowls and scatter over the remaining spring onions.

Notes

For a milder soup, remove all the Scotch bonnet seeds. Callaloo leaves can replace the spinach when available.
About this recipe

This Caribbean-inspired callaloo soup is built around the gentle sweetness of sweet potato and the deep green freshness of spinach. Coconut milk gives the broth a rounded, silky finish, while Scotch bonnet chilli, thyme and allspice bring the warm, aromatic character that makes the bowl so inviting.

The soup is cooked in one pot, then blended only partly so it stays hearty rather than smooth. Keep the chilli mild by removing the seeds, or leave a little behind for more heat. A final handful of sliced spring onions adds freshness just before serving.

It makes a generous lunch or light supper, and the flavours settle beautifully if the soup is reheated the next day.

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