Easy Traci B's Callaloo Soup Recipe
Recipe Information
Callaloo Soup
Cultural Context
Callaloo soup is a beloved dish in Saint Vincent and the Grenadines, showcasing the island's rich agricultural heritage. Traditionally made with local callaloo leaves, this soup reflects the resourcefulness of Caribbean cooks who utilize fresh, seasonal ingredients. It often features crab, adding a touch of luxury to the dish. Today, variations abound, with many incorporating different proteins or vegetables, making it a versatile favorite across the Caribbean and beyond.
callaloo leaves
🥗Healthier: spinach
💰Cheaper: kale
Spinach and kale are more accessible and provide similar nutrients.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: evaporated milk
Light coconut milk reduces calories, while evaporated milk is often less expensive.
crab meat
🥗Healthier: shredded chicken
💰Cheaper: canned tuna
Shredded chicken is leaner, and canned tuna is budget-friendly.
Heat the vegetable oil in a large pot over medium heat.
Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes.
Add the kale and okra; simmer 5 minutes.
Stir in the coconut milk, tomato, black-eyed peas, and lime juice.
Simmer about 5 minutes longer until the vegetables are tender.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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