Lunch · 60 min · caribbean

Callaloo Soup

Callaloo (or spinach) does the heavy lifting here, with crab rounding it out. A Caribbean lunch that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Callaloo (or spinach)
• 1 lb Crab
• 1 can Coconut milk
• 1 Yellow onion
• 4 cloves Garlic
• 1 tsp Fresh thyme
• 1 Scotch bonnet pepper
• 4 cups Chicken broth

Steps

1. Simmer the chopped callaloo in the broth with the onion, garlic, thyme, and whole Scotch bonnet for 25 minutes until completely tender.
2. Blend until smooth and velvety — Trinidadian callaloo soup should be silky, with the greens fully broken down.
3. Stir in the coconut milk and simmer 10 minutes. Season with salt and lime juice.
4. Add the crab meat for the last 5 minutes, just to warm through. Overcooked crab turns rubbery.
5. Serve with dumplings for dunking. Rich, green, and luxurious — the soup that shows off callaloo at its finest.

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