A Caribbean classic, rebuilt clean. Creamy coconut milk, tender callaloo, okra, and squash — with a whole Scotch bonnet dropped in for just the right amount of heat, not a scorching.
Callaloo Soup
Creamy coconut milk, tender callaloo, okra, squash, and Caribbean seasonings come together in this simple, comforting soup with just the right amount of heat.
Ingredients
Method
- Build the flavor base. Heat the avocado oil in a large pot over medium heat. Add the onion, bell pepper, and scallions. Sauté for 3–4 minutes until they begin to soften.
- Add the vegetables. Add the sliced okra and cubed squash. Continue sautéing for another 3–4 minutes.
- Add the callaloo. Stir in the chopped callaloo and coconut milk until everything is well combined.
- Build the soup. Pour in the vegetable stock and spring water. Season with sea salt and sweet basil.
- Add the heat. Place the Scotch bonnet pepper into the pot whole. Don’t cut it unless you want the soup significantly hotter.
- Simmer. Bring everything to a gentle simmer and cook for 25–30 minutes, allowing the vegetables to become tender and the flavors to come together.
- Finish and serve. Remove the Scotch bonnet pepper before serving. Taste, adjust the sea salt if needed, and serve warm.
Notes
Keep the Scotch bonnet whole — don’t cut it unless you want the soup significantly hotter. Remove it before serving.
