June 7, 2025

Traditional Caribbean Callaloo Soup (Dairy-Free)

This Traditional Caribbean callaloo soup is a vibrant and nutritious dish that highlights the flavors of the Caribbean. Made with fresh callaloo, coconut milk, and a blend of spices, this dairy-free callaloo soup recipe is both comforting and satisfying.

Perfect for any occasion, this easy Caribbean soup recipe can be customized with ingredients like okra or spinach substitutes. Learn how to make callaloo soup that is not only delicious but also vegan-friendly.

Exploring Traditional Caribbean Callaloo Soup

Traditional Caribbean callaloo soup is a delightful dish that brings the essence of the Caribbean right to your table. This vibrant soup features a creamy coconut milk base, enriched with fresh callaloo and an array of colorful vegetables.

Not only is this a dairy-free callaloo soup recipe, but it also caters to those seeking vegan options. The combination of coconut milk and spices creates a comforting experience, making it perfect for any occasion.

Ingredients That Shine

The beauty of this Caribbean soup with coconut milk lies in its fresh ingredients. The star of the show is undoubtedly the callaloo, which can be substituted with spinach if needed.

Other key ingredients include aromatic vegetables like onions, garlic, and bell peppers, which provide a flavorful foundation. The addition of okra enhances the texture, while the coconut milk gives the soup its signature creaminess.

Simple Steps to Create a Flavorful Dish

Learning how to make callaloo soup is straightforward and rewarding. Start by sautéing the onions, garlic, and bell peppers in coconut oil until they soften.

Next, add the callaloo or spinach substitute, allowing it to wilt before incorporating the vegetable broth and coconut milk. Season with thyme, salt, and black pepper, and let it simmer to develop rich flavors.

Blending for Perfection

For a smooth and creamy texture, blend the soup using an immersion blender or a traditional blender. This step transforms the soup into a velvety delight, perfect for serving.

Finish with a splash of lime juice for brightness, and adjust the seasoning to your liking. The result is a delicious Caribbean okra soup that is both healthy and satisfying.

Garnishing and Serving Suggestions

Presentation plays a key role in enjoying this dish. Garnish your callaloo soup with chopped green onions for a pop of color and flavor.

Serving it with a slice of lime on the side adds a refreshing touch, inviting diners to squeeze in some extra zest. This easy Caribbean soup recipe is not only visually appealing but also a treat for the taste buds.

Nutritional Benefits of Callaloo Soup

This coconut milk soup Caribbean style is not just delicious; it also offers nutritional benefits. Each serving is low in calories while providing healthy fats from the coconut milk.

With a balance of carbohydrates and protein, this soup is a nourishing option for any meal. Enjoying a bowl of this dairy-free callaloo soup can be a delightful way to incorporate more vegetables into your diet while savoring the flavors of the Caribbean.

Easy Dairy-Free Callaloo Soup Recipe

A bowl of dairy-free Caribbean callaloo soup with coconut milk, garnished with green onions and lime.

This dairy-free callaloo soup features a creamy coconut milk base combined with tender callaloo and spices, creating a delightful Caribbean okra soup that is both healthy and flavorful. The recipe takes about 30 minutes and serves 4 people.

Ingredients

1 tablespoon coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 cups fresh callaloo or spinach substitute, chopped
1 cup okra, sliced (optional)
4 cups vegetable broth
1 can (14 oz) coconut milk
1 teaspoon thyme
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
Juice of 1 lime
Chopped green onions for garnish

Instructions

Heat the coconut oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper, and sauté until softened (about 5 minutes).
Stir in the chopped callaloo (or spinach substitute) and okra (if using), cooking for another 3-4 minutes until the greens are wilted.
Pour in the vegetable broth and coconut milk, then add thyme, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Blend the soup using an immersion blender until smooth, or transfer to a blender in batches. Return to the pot and heat gently.
Finish with lime juice and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.