Spiced Trinidadian Callaloo Soup with Coconut Milk
A creamy, vibrant soup made from callaloo leaves simmered with coconut milk and aromatic Caribbean spices. This Caribbean-inspired vegetarian recipe (vegan), ready in about 45 minutes, pairs coconut milk, vegetable oil, yellow onion, chopped 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.
Ingredients
- 6 cups callaloo leaves or substitute spinach, chopped
- 1.5 cups coconut milk
- 2 tbsp vegetable oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 scotch bonnet pepper, whole
- 3 sprigs fresh thyme sprigs
- 3 stalks fresh scallions, chopped
- 3 cups vegetable broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lime juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
- Step 2: Add 3 chopped scallions, 3 sprigs fresh thyme, and 1 whole scotch bonnet pepper to the pot; cook for 2 minutes stirring frequently.
- Step 3: Stir in 6 cups chopped callaloo leaves and 3 cups vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the greens are tender.
- Step 4: Remove the scotch bonnet pepper and thyme sprigs carefully. Blend the soup with an immersion blender until smooth but still slightly textured.
- Step 5: Stir in 1.5 cups coconut milk, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp lime juice. Simmer for 5 more minutes until heated through and flavors combine.
- Step 6: Adjust seasoning if needed, then ladle into bowls and serve warm with crusty bread or rice.
Frequently asked questions
How long does Spiced Trinidadian Callaloo Soup with Coconut Milk take to make?
Total time is about 45 minutes (15 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 Trinidadian 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 Trinidadian 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 Trinidadian 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 Trinidadian Callaloo Soup with Coconut Milk vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
