Spiced Callaloo Soup with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy and aromatic Trinidadian callaloo soup featuring tender dasheen leaves simmered with coconut milk and island spices. This caribbean-inspired soups (vegan, gluten free) ready in about 40 minutes pairs chopped callaloo leaves (or spinach), coconut milk, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 Caribbean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced medium onion and sauté for 4 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 whole scotch bonnet pepper, cooking for 1 minute until fragrant.
  3. Step 3: Add 6 cups chopped callaloo leaves and 1 tsp chopped fresh thyme, stirring to coat the greens in the butter and aromatics.
  4. Step 4: Pour in 4 cups vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes until the callaloo is very tender.
  5. Step 5: Remove the scotch bonnet pepper and use an immersion blender to puree the soup until smooth but still slightly textured.
  6. Step 6: Stir in 1 cup coconut milk, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Heat through for 3 minutes until creamy and fragrant.
  7. Step 7: Serve the callaloo soup hot with crusty bread or as a side dish to your favorite Caribbean meal.

Frequently asked questions

How long does Spiced Callaloo Soup with Coconut Milk 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 Spiced Callaloo Soup with Coconut Milk?

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 coconut milk from drying out.

Can I substitute ingredients in Spiced Callaloo Soup with Coconut Milk?

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 Spiced Callaloo Soup with Coconut Milk 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 Spiced Callaloo Soup with Coconut Milk vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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