.svg)
Sign Up for new Healthy Recipes
Introduction
Callaloo soup, a staple in many Caribbean households, has its roots deeply embedded in the region's history. Originally brought to the Caribbean by African slaves, callaloo has evolved into a beloved dish that represents the fusion of African, Indigenous, and colonial influences. Traditionally made with taro leaves, our version uses the more widely available spinach or amaranth greens, maintaining the authentic flavors while adapting to modern accessibility. This soup is often enjoyed during summer months when callaloo greens are abundant, but its comforting warmth makes it a year-round favorite. The addition of shrimp not only enhances the nutritional profile but also pays homage to the coastal cuisines of the Caribbean islands.
Ingredients
• 2 bunches fresh callaloo leaves (about 1 lb), thoroughly washed and roughly chopped
• 1 lb large shrimp, peeled and deveined
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped (or 1 tsp hot sauce for less heat)
• 1 can (14 oz) coconut milk
• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp coconut oil or olive oil
• 1 tsp fresh thyme leaves
• 2 scallions, thinly sliced
• 1 tbsp fresh lime juice
• 1 tsp ground allspice
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• 2 tbsp cornstarch (optional, for thickening)
Step 1:
Heat coconut oil or olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Step 2:
Add minced garlic and chopped scotch bonnet pepper (or hot sauce). Sauté for 1 minute until fragrant.
Step 3:
Stir in allspice and cumin, cooking for another 30 seconds to toast the spices.
Step 4:
Add chopped callaloo leaves and cook for 2-3 minutes until they begin to wilt.
Step 5:
Pour in coconut milk and chicken or vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Step 6:
Add shrimp and fresh thyme leaves. Simmer for 3-4 minutes until shrimp are pink and cooked through.
Step 7:
Stir in lime juice and sliced scallions. Season with salt and pepper to taste.
Step 8:
If desired, mix cornstarch with 2 tablespoons cold water to create a slurry. Stir into the soup and simmer for 1-2 minutes to thicken.
Q: Can I use frozen shrimp?
A: Yes, frozen shrimp can be used. Thaw them completely and pat dry before adding to the soup. You may need to increase cooking time slightly.
Q: How spicy is this soup?
A: The spice level can be adjusted to taste. Using a whole scotch bonnet pepper will make it quite spicy, while using hot sauce or omitting the pepper altogether will make it milder.
Q: Is this soup keto-friendly?
A: This soup is relatively low in carbs, but to make it more keto-friendly, omit the cornstarch and consider reducing the amount of onion used.
• If fresh callaloo is unavailable, substitute with spinach, Swiss chard, or collard greens.
• Adjust the heat level by using more or less scotch bonnet pepper or hot sauce.
• For a vegetarian version, omit the shrimp and use vegetable broth. Add firm tofu or additional vegetables for protein.
• This soup contains shellfish (shrimp) and tree nuts (coconut). It is gluten-free and dairy-free.
• For best flavor, use fresh herbs and spices when possible.
• If the soup is too thin, create a slurry with cornstarch and a little cold water, then stir into the simmering soup to thicken.
Ladle the hot soup into bowls and garnish with additional sliced scallions if desired. Serve immediately with crusty bread or rice on the side.
Allow soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Prep all ingredients before starting to cook for smooth execution. The shrimp cook quickly, so add them towards the end to prevent overcooking.
- For best flavor, use fresh callaloo leaves if available. If substituting, adjust cooking time as needed for tougher greens.
- Be cautious when handling scotch bonnet peppers - wear gloves and avoid touching your face.
- To prevent curdling, ensure coconut milk is at room temperature before adding to the hot broth.
For a vegetarian version, replace shrimp with cubed firm tofu or chickpeas, and use vegetable broth. For a creamier soup, blend half the callaloo mixture before adding the shrimp.
Pair with a cold Red Stripe beer or a fruity white wine like Sauvignon Blanc. For a non-alcoholic option, try a refreshing coconut water or ginger beer.
Best made in late spring through summer when fresh callaloo and high-quality shrimp are most readily available.
Contains shellfish (shrimp) and tree nuts (coconut). May contain traces of celery (in broth). Gluten-free and dairy-free.
