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Callaloo soup simmering — creamy coconut milk with callaloo, okra, peppers, and a whole Scotch bonnet

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp avocado oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 3 scallions chopped
  • 1 cup okra sliced
  • 1 cup squash cubed
  • 4 cups callaloo chopped
  • 1 can coconut milk
  • 2 cups vegetable stock
  • 2 cups spring water
  • 1 tsp sea salt
  • 1 tsp sweet basil
  • ½ Scotch bonnet pepper kept whole

Method
 

  1. 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.
  2. Add the vegetables. Add the sliced okra and cubed squash. Continue sautéing for another 3–4 minutes.
  3. Add the callaloo. Stir in the chopped callaloo and coconut milk until everything is well combined.
  4. Build the soup. Pour in the vegetable stock and spring water. Season with sea salt and sweet basil.
  5. Add the heat. Place the Scotch bonnet pepper into the pot whole. Don't cut it unless you want the soup significantly hotter.
  6. 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.
  7. 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.