Callaloo Soup

    Callaloo Soup


    12 people made this

    About this recipe: A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century.

    Serves: 6 

    • 450g callaloo or spinach leaves
    • 1.5L chicken stock
    • 1 onion, chopped
    • 225g salt beef, fat removed and diced
    • 1/2 teaspoon ground black pepper
    • 6 tablespoons minced shallots
    • 1/4 teaspoon dried thyme
    • 1 green chilli, chopped
    • 100g okra
    • 225g crab meat

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Remove the thick stems of the callaloo leaves, chop roughly and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chilli and crab meat. Cover and simmer until meat is tender, about 35 minutes.
    2. Add the okra, and cook for 8 minutes.
    3. Remove the chilli. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.


    Callaloo can be known by many different names and depending on where you are, can be different types of leaves. Dasheen bush and bhaaji are other common names. Hard to find in the UK, you might have some luck at Caribbean shops, though spinach is indeed a good substitute.

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    Reviews (1)


    Anyone in the UK who needs Callaloo you can buy it from Sous Chef (online) - this is where I got mine from to make this recipe - 25 Aug 2016

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