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Caribbean Callaloo Soup [Vegan]

Callaloo is a vegetable that was brought from west Africa during the transatlantic slave trade. When slaves settled in the Caribbean they found many ingenious ways to cook callaloo including in the form of soup. They also draw inspiration from the indigenous Native American people who inhabited the land prior to their arrival. Callaloo soup is made differently by almost every island. There is no right or wrong method, it’s simply a case of following one's own cultural upbringing. My variation omits the meat and puts more emphasis on using green vegetables. Unfortunately, I wasn’t able to get hold of any fresh callaloo at the time of cooking but that’s okay because spinach is a popular replica.

Caribbean Callaloo Soup [Vegan]

This Recipe is :

Dairy FreeVegan


  • 6 cups of callaloo, dasheen, or spinach leaves, tightly packed
  • 1 1/2 cups of sweet potato, diced
  • 1 1/2 cups of butternut squash, diced
  • 1 small onion, sliced
  • 4 garlic cloves, minced
  • 4 sprigs of thyme or 1/2 tablespoon of dried
  • 1/4 of a scotch bonnet pepper (not too much)
  • 1 teaspoon of Himalayan pink salt
  • 1 large scallion (or 3 small ones), chopped
  • 1/4 teaspoon of black pepper
  • 4-5 okras, sliced
  • 2 cups of vegetable stock
  • 2 cups of coconut milk
  • 2 tablespoons of coconut oil


  1. Start by heating the coconut oil in a large heavy-based saucepan or casserole dish over medium heat.
  2. Now sauté the onion and garlic for one minute, until the onions are soft.
  3. Add the diced butternut, sweet potato, okra and scallions and fold in with the sautéed onions and garlic.
  4. Allow all of the veggies to sweat into pan, while keeping a watchful eye so nothing burns – stirring frequently for 2-3 minutes
  5. Proceed to add the scotch bonnet, black pepper and salt, while stirring into the veggies.
  6. Tip the spinach into the pan, the pan may seem overcrowded at first but the spinach will wilt and the remaining veggies will breakdown during simmering.
  7. Pour in the coconut milk followed by the vegetable stock and reduce the heat to low.
  8. Cover the pan with the lid and allow to simmer down into a thick stew for up to an hour, stir often to prevent sticking while it thickens.
  9. Once the desired thickness is present, use an immersion stick blender to partially liquidize into a more soup like texture.
  10. Serve accordingly.


Use spinach if dasheen or callaloo leaves are difficult to obtain

This recipe is suitable for home freezing.


SquashSweet Potato




I am the founder of That Girl Cooks Healthy – The healthy haven for gluten and dairy free recipes. Being of Caribbean heritage, I want to empower people and teach how to cook some of their traditional Caribbean recipes using healthier alternatives.



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