How to Make Traci B's Callaloo Soup - A Step-by-Step Guide

Traci B’s Callaloo Soup is a delicious and hearty Caribbean dish that is sure to warm your soul. This traditional recipe, passed down through generations, combines the rich flavors of callaloo, a leafy green vegetable popular in the Caribbean, with aromatic herbs and spices to create a flavorful and satisfying soup.

Callaloo, also known as amaranth or taro leaves, is a staple in Caribbean cuisine and is known for its thick, slightly slimy texture when cooked. This leafy green is packed...

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Ingredients

  • 2 teaspoons vegetable oil
  • 1 ½ cups chopped onion
  • 3 cloves garlic, pressed
  • 2 teaspoons grated fresh ginger root
  • ¼ teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • ½ teaspoon ground dried thyme
  • 5 cups vegetable stock
  • 2 cups diced peeled sweet potatoes
  • 3 cups chopped kale
  • 1 cup frozen sliced okra
  • 1 cup coconut milk
  • 1 cup diced tomato
  • 1 cup canned black-eyed peas, rinsed and drained
  • 2 tablespoons lime juice, or to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
  • Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.
  • Nutrition

    218 cal.

    • Total Fat: 11g
    • Saturated Fat: 8g
    • Sodium: 396mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 54mg
    • Calcium: 116mg
    • Iron: 3mg
    • Potassium: 667mg