Caribbean-Style Sweet Potato and Callaloo Soup
A warming, hearty soup featuring sweet potatoes and nutrient-rich callaloo, simmered with Caribbean spices for a comforting, flavorful bowl. This caribbean-inspired soups (vegetarian, gluten free) ready in about 40 minutes pairs fresh callaloo leaves, chopped, medium 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 a quick salad or grain on the side. 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 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1/2 tsp ground allspice
- 2 sprigs fresh thyme sprigs
- 1 (optional) scotch bonnet pepper, whole
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh lime juice
Instructions
- 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.
- Step 2: Add 2 cups peeled and diced sweet potatoes and stir for 2 minutes to coat with the aromatics.
- 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.
- Step 4: Stir in 3 cups chopped fresh callaloo leaves and cook for another 5 minutes until wilted and tender.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean-Style Sweet Potato and Callaloo Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean-Style Sweet Potato and Callaloo Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium yellow onion, diced from drying out.
Can I substitute ingredients in Caribbean-Style Sweet Potato and Callaloo Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean-Style Sweet Potato and Callaloo Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean-Style Sweet Potato and Callaloo Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
