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Jamaican Callaloo Soup
A hearty and flavorful soup made with callaloo, a leafy green vegetable similar to spinach, along with other vegetables and seasonings. It's a nutritious and comforting dish often enjoyed as a light meal or starter.
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- 1 lb Callaloo(cleaned and chopped)
- 6 cups Vegetable broth
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Carrot(diced)
- 1 medium Potato(diced)
- 2 stalks Scallions(chopped)
- 1 sprig Thyme
- 1 whole Scotch bonnet pepper(optional, for heat)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Cooking oil
ðšâð³ äœãæ¹
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add diced carrot and potato to the pot and stir.
- 4
Pour in the vegetable broth, add the chopped callaloo, thyme sprig, and the whole scotch bonnet pepper (if using). Season with salt and black pepper.
- 5
Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.
- 6
Remove the thyme sprig and scotch bonnet pepper. For a smoother soup, you can blend a portion of it using an immersion blender or transfer some to a regular blender (be careful when blending hot liquids). Stir in chopped scallions just before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add smoked turkey or pigtail to the soup.
- âAdjust the amount of scotch bonnet pepper to your spice preference. Remove seeds for less heat.
- âCallaloo can be substituted with spinach if unavailable, though the flavor will be slightly different.
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- Add other vegetables like pumpkin, cho cho (christophine), or sweet potato.
- For a creamy texture, stir in a splash of coconut milk at the end.