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Trinidad Callaloo Recipe (Vegan & Dairy-Free)

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
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Servings: 8 servings
Course: dinner, lunch, Side Dish, Soup
Cuisine: Caribbean, Trinidadian
Calories: 133
Ingredients Equipment Method

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

Equipment

  • blender or food processor or emulsifier
  • large stock pot

Method
 

  1. Heat 1 tsp olive oil in stock pot.
  2. Sauté chopped garlic and onions in oil for 3 minutes on medium heat.
  3. Add all other ingredients to the pot except for salt and pepper, adding the coconut milk last.
  4. Cook for two hours on medium-low heat covered. For example, if your stove goes to 10, then I put it on 4.
  5. 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.
  6. Return to pot. Add 2 tsp salt and 1 tsp black pepper, or add salt and pepper to taste.
  7. Enjoy immediately!