Chef Jeremy teaches us how to make Caribbean Callaloo Soup!

coconut milk

🥗Healthier: unsweetened almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while providing a creamy texture.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño offers heat with less intensity.

Peel and cut the onion into small to medium dice.

Heat a pot over medium heat and add olive oil.

Add the diced onion and cook until translucent, not sautéing until browned.

Cut okra down the middle and then half again for uniform pieces.

Make a roasted garlic paste by roasting a bulb of garlic with olive oil, salt, and pepper at 300°F for 10-15 minutes, then blend it.

Add the roasted garlic paste to the pot with the onions.

Chop purple onions (or green onions) and add to the pot.

Chop cilantro, leaving the stems on if they are thin, and add to the pot.

Wash and prepare collard greens and spinach, then add them to the pot.

Add pumpkin (or butternut squash) that has been hollowed out and roasted at 325°F for 45 minutes, then added to the soup.

Add okra and fresh thyme to the pot.

Add half a can of chipotle peppers for heat and smoky flavor.

Pour in vegetable stock and coconut cream, then let the mixture simmer for 30-45 minutes.

Taste the soup and adjust seasoning if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary