Coconut Callaloo Soup with Okra
A vibrant Caribbean-inspired soup blending leafy greens, tender okra, and creamy coconut milk for a nourishing bowl. This Caribbean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs Callaloo leaves (or spinach), Okra, Coconut milk 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, chopped Callaloo leaves (or spinach)
- 1 cup, sliced Okra
- 1 can (13.5 oz) Coconut milk
- 2 cups Chicken broth
- 1 medium, chopped Yellow onion
- 3, minced Garlic cloves
- 2 tbsp, chopped Fresh thyme
- 1/2 cup, diced Green bell pepper
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Lime juice
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 1/2 cup diced green bell pepper, sautéing for 5 minutes until softened.
- Step 2: Stir in 1 cup sliced okra and cook for 3 minutes, stirring occasionally.
- Step 3: Add 2 cups chopped callaloo leaves (or spinach) and cook for 2 minutes until wilted.
- Step 4: Pour in 2 cups chicken broth and 1 can (13.5 oz) coconut milk, then stir in 2 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 5: Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- Step 6: Stir in 1 tbsp lime juice and adjust seasoning if needed. Serve hot with crusty bread.
Frequently asked questions
How long does Coconut Callaloo Soup with Okra take to make?
Total time is about 40 minutes (15 min prep + 25 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 Coconut Callaloo Soup with Okra?
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 callaloo leaves (or spinach) from drying out.
Can I substitute ingredients in Coconut Callaloo Soup with Okra?
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 Coconut Callaloo Soup with Okra 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 Coconut Callaloo Soup with Okra vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
