Callaloo Soup with Okra and Coconut
A green, velvety Caribbean soup of leafy greens, okra and coconut milk with thyme and a whole scotch bonnet for fruity warmth.
Made with Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the coconut oil in a large pan over a medium heat. Cook the onion, garlic and spring onions for 5 minutes until soft.
5 min - 2
Add the sweet potato, thyme and whole scotch bonnet. Pour in your ready made vegetable stock (see the base recipe) and bring to the boil.
- 3
Simmer for 10 minutes, then add the okra and cook for 10 minutes more, until both vegetables are tender.
20 min - 4
Stir in the spinach and coconut milk and cook for 5 minutes until the leaves have wilted.
5 min - 5
Take out the thyme stalks and the whole chilli without splitting it. Blend about half the soup so it is creamy but still has some texture.
- 6
Season with salt and pepper and the lime juice, then serve hot.
Tips
- Leave the scotch bonnet whole and lift it out without bursting it. It gives fruity flavour with only gentle heat. If it splits, the soup will be very hot.
- True callaloo uses dasheen or amaranth leaves. Spinach, or spinach with a handful of kale, is the easiest UK swap.
- Salt towards the end so you can judge the seasoning once the coconut milk is in.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. It can be frozen for up to 2 months.
Questions
What is callaloo?
Callaloo is both a leafy green, usually dasheen leaves or amaranth, and the soup or stew made from it across the Caribbean. This version uses spinach, which is easy to find in the UK.
Is it very spicy?
Not with the scotch bonnet left whole, as the chilli adds aroma and mild warmth. Burst the chilli into the soup if you want real heat.
Is callaloo soup vegan and gluten free?
Yes, as written. It uses vegetable stock, coconut milk and vegetables, with no dairy, egg, wheat or nuts. Coconut is not a tree nut for most allergy advice, but check with your own clinician if unsure.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.