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Trinidadian Callaloo Soup

Rated as 4 out of 5 Stars
30

"This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty."
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Ingredients

1 h 5 m servings 112
Original recipe yields 8 servings (8 cups)

Directions

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  1. Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
  2. Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
  3. Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.

Footnotes

  • Cook's Notes:
  • Chicken broth can be substituted for water; 2 slices of smoked ham can be substituted for bacon.
  • This can be spiced up with Caribbean green seasoning and more hot sauce.
  • I have made this soup with lots of fresh spinach, and added a zucchini.

Nutrition Facts


Per Serving: 112 calories; 1.9 12.5 12.8 40 234 Full nutrition

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Reviews

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This was tasty. Had a very strong veggie flavor which I liked. It is very thick so some extra stock might be needed. I did need more hot sauce..Do add the crab.I tried it with and without and it...

Found this recipe after eating this soup at a Caribbean restaurant in Tulsa. This is great! I used chicken broth instead of water. Had to add extra seasonings to "kick up" the flavor. Will make ...