Go Back

Trinidad Callaloo Recipe (Vegan & Dairy-Free)

thenaturalfoodie
Trinidad Callaloo is a delicious thick savory green soup traditionally served over white rice with crab meat. This dish is low carb and packed with fresh ingredients. Naturally vegan, dairy-free, and low carb.
10 net carbs 6g Fat 4.2g Protein
Prep Time 15 mins
Cook Time 2 hrs
Course dinner, lunch, Side Dish, Soup
Cuisine Caribbean, Trinidadian
Servings 8 servings
Calories 133 kcal

Equipment

  • blender or food processor or emulsifier
  • large stock pot

Ingredients
  

  • 12 ounces frozen cut okra (1 bag) or fresh okra
  • 16-18 ounces frozen chopped unseasoned spinach (2 boxes)
  • 1 cup diced pumpkin or butternut squash
  • 2 large tomatoes, chopped (about 10 ounces)
  • 1 medium yellow onion, chopped
  • 6 cloves garlic, chopped
  • ½ bunch cilantro, leaves only
  • 14 ounces Light or full fat coconut milk (1 can) I use light
  • 1 tsp olive oil for sautéing
  • 2 tsp salt of choice I use finely ground pink Himalayan salt
  • 1 tsp ground black pepper

Instructions
 

  • Heat 1 tsp olive oil in stock pot.
  • Sauté chopped garlic and onions in oil for 3 minutes on medium heat.
  • Add all other ingredients to the pot except for salt and pepper, adding the coconut milk last.
  • Cook for two hours on medium-low heat covered. For example, if your stove goes to 10, then I put it on 4.
  • After 2 hours of simmering, transfer mixture into blender or food processor and blitz gently. It's only brief to allow the ingredients to achieve the smooth consistency of callaloo.
  • Return to pot. Add 2 tsp salt and 1 tsp black pepper, or add salt and pepper to taste.
  • Enjoy immediately!
Keyword callaloo, Trinidad Callaloo, vegan soup recipe