Callaloo Soup

Made  times
A 3

"This luscious soup cooked with generous amounts of coconut milk and beautiful greens will give a nice splash of color to your table and a vibrant flavour on your tongue. For those of you looking to limit your cholesterol intake this recipe has none!"
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35 10 servings yields 10 bowls
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Devein and julienne callaloo leaves or their equivalent. Thinly chop green onions, celery, garlic, and sweet pepper. Peel sweet potato and chop into small pieces.
  2. Take sweet potato and put it in a large pot with 2 cups of water. Cook until tender. Mash it in the pot until there are no lumps.
  3. Add 2/3rds of callaloo leaves or their equivalent with green onions, celery, garlic, sweet pepper, thyme, salt and pepper to taste and vegetable stock. Let simmer for 15 minutes.
  4. Add can of coconut milk and let simmer for a few minutes more.
  5. Add in the remaining callaloo leaves and cook for a minute before removing it from the heat.
  6. Bon app├ętit!