This Jamaican soup was once a favorite of the African slaves and is still desired in the Caribbean to this day. It is one of those recipes that you can play with and adapt to what you have available in the fridge. In fact every single search result I got for this recipe had one or more different ingredients. Even the Callaloo leaves for the Callaloo soup is replaced with spinach. Some make it very hot some without chili. Some like it blended and smooth where as the others (including me) prefer it chunky. It is a hearty, rich and very healthy combination of spinach, meat and coconut milk. What’s not to like in that? Though I haven’t used any meat in this version.
I cooked my vegan and Gluten-free Callaloo Soup in the slow cooker this morning so we would have dinner ready when we got back from Church. We arrived home almost 4 hours later to a house filled with the delicious smell of our slow cooking Caribbean lunch. We are always so hungry when we get home so we were all happy to have this hot, creamy and rich soup with some brown rice ready and waiting for us on this cold and rainy day.
Make it or save the recipe so you can making it later. I cooked for 2 days so you can reduce the ingredients or make a big batch and freeze the rest.
- 1 onion chopped
- 6 cloves of garlic crushed
- 1 red pepper chopped
- 1 yellow pepper chopped
- 500g okra chopped or whole
- 5 small sweet potatoes cut into an inch cube
- 2 cans of kidney beans
- 2 cans of black beans
- 1 can of callaloo leaves or 2 cups of spinach
- 1 can of chopped tomatoes
- 2 table spoons of smoked paprika
- 2 green chili
- 1/2 cup of chives or thyme chopped
- 1 can of coconut milk
- Salt to taste
- Wash and chop all the vegetables.
- Add all ingredients except the coconut milk into the slow cooker and set to cook on high for about 3 hours or till the sweet potato is tender.
- Add the coconut milk and simmer for 30 more minutes.
- Use a hand blender to blend some of the soup but still leave some chunky bits for texture.