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easy caribbean callaloo soup recipe: Quick Spinach Soup for Beginners

A quick, Caribbean-inspired callaloo soup made with accessible fresh spinach, tender vegetables, coconut milk, and gentle warming seasonings. Partially blending the soup gives it a cozy, creamy texture without making it complicated.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil or vegetable oil 15 mL
  • 1 medium yellow onion diced (about 1 cup/150 g)
  • 3 scallions thinly sliced, white and green parts divided (about 1/2 cup/50 g)
  • 3 garlic cloves minced (about 1 tablespoon/9 g)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme 1 g
  • 1/2 teaspoon ground allspice 1 g
  • 1/4 teaspoon ground black pepper 0.5 g
  • 2 cups peeled diced butternut squash or pumpkin, cut into 1/2-inch pieces (300 g)
  • 1 medium Yukon Gold potato peeled and diced (about 1 1/2 cups/225 g)
  • 1 cup sliced fresh or frozen okra 100 g
  • 3 cups low-sodium vegetable broth or chicken broth 720 mL
  • 1 cup canned full-fat coconut milk 240 mL
  • 8 packed cups fresh baby spinach 225 g
  • 1 teaspoon kosher salt plus more to taste (6 g)
  • 1 tablespoon fresh lime juice 15 mL
  • Caribbean-style hot sauce optional, for serving (to taste)

Instructions

  • Heat the oil in a large soup pot over medium heat. Add the onion and the white parts of the scallions. Cook, stirring occasionally, until softened, about 4 to 5 minutes.
  • Stir in the garlic, thyme, allspice, and black pepper. Cook for 30 seconds, just until fragrant.
  • Add the squash, potato, okra, broth, coconut milk, and salt. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.
  • Cover partially and simmer until the squash and potato are very tender, about 15 to 18 minutes. Stir once or twice so the vegetables do not stick to the bottom.
  • Add the spinach in large handfuls, stirring until it wilts into the soup. Simmer uncovered for 2 to 3 minutes.
  • For a thicker, creamy soup, use an immersion blender to blend briefly in the pot, leaving some vegetables whole. Alternatively, carefully blend about 2 cups of the soup in a countertop blender and return it to the pot.
  • Stir in the green parts of the scallions and the lime juice. Taste and add more salt if needed. Serve warm with hot sauce at the table, if desired.