Caribbean-Style Sweet Potato and Callaloo Soup

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A warming, hearty soup featuring sweet potatoes and nutrient-rich callaloo, simmered with Caribbean spices for a comforting, flavorful bowl. This Caribbean-inspired soup recipe (vegetarian, gluten free), ready in about 40 minutes, pairs fresh callaloo leaves, chopped, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sweet potatoes, peeled and diced into 1-inch cubes
• 3 cups fresh callaloo leaves, chopped
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1/2 tsp ground allspice
• 2 fresh thyme sprigs
• 1 (optional) scotch bonnet pepper, whole
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh lime juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 4 minutes until the onion is translucent and fragrant.
2. Step 2: Add 2 cups peeled and diced sweet potatoes and stir for 2 minutes to coat with the aromatics.
3. Step 3: Pour in 4 cups vegetable broth and 1 cup coconut milk; add 1/2 tsp ground allspice, 2 sprigs fresh thyme, and 1 whole scotch bonnet pepper (leave whole for mild heat). Bring to a boil, then reduce to simmer for 20 minutes until sweet potatoes are tender.
4. Step 4: Stir in 3 cups chopped fresh callaloo leaves and cook for another 5 minutes until wilted and tender.
5. Step 5: Remove the scotch bonnet pepper and thyme sprigs. Season the soup with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp fresh lime juice to brighten the flavors before serving hot.