Saint Lucian Callaloo Soup
A hearty and flavorful soup made from nutrient-rich callaloo leaves, often enhanced with coconut milk and seafood or meat. It's a comforting staple in Saint Lucian cuisine, showcasing the island's Creole influences.
🧂 Ingredients
- 2 lb Callaloo leaves(washed and chopped (or 16 oz canned))
- 1.5 cups Okra(chopped into small chunks (fresh or canned))
- 8 cups Chicken stock
- 1 large Onion(chopped fine)
- 0.5 lb Corned beef(fat removed and diced)
- 0.5 lb Crab meat
- 6 tbsp Shallots(finely chopped)
- 0.5 tsp Dried thyme leaves
- 4 whole Scotch Bonnet chili peppers(left whole (seeds removed for less heat))
- 0.5 tsp Black peppercorns(freshly ground, or to taste)
- Salt(to taste (optional))
👨🍳 Instructions
- 1
In a large pot, combine the chopped callaloo leaves, okra, chicken stock, chopped onion, diced corned beef, crab meat, chopped shallots, thyme, and whole Scotch Bonnet peppers. Season with salt (if using) and freshly ground black pepper.
- 2
Bring the soup to a vigorous, rolling boil, then reduce the heat to a lively simmer. Cover and cook for 30-40 minutes, or until the corned beef is tender.
- 3
If using canned okra, add it during the last 10 minutes of simmering.
- 4
Remove the whole Scotch Bonnet peppers. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
- 5
Taste and adjust seasonings if necessary. Reheat until nice and hot. Ladle into serving bowls, ensuring each serving includes a whole chili pepper (if desired for extra heat).
💡 Pro Tips
- ✓Traditionally, callaloo soup was not salted, but modern tastes often include salt. Adjust to your preference.
- ✓For a less spicy soup, remove the seeds from the Scotch Bonnet peppers before adding them.
- ✓If fresh callaloo leaves are unavailable, 16 oz of canned callaloo can be used.
🔄 Variations
- Some variations include smoked meat or other types of seafood.
- Garnish with avocado slices or additional hot peppers.