If you're craving authentic Caribbean soul food, this callaloo coconut soup is just what you need! It's creamy, spicy, and bursting with flavor – like a mini-vacation to Jamaica. Callaloo is a green leafy vegetable similar to spinach, but with a much more robust flavor. Combined with coconut milk, colorful vegetables, Caribbean spices, and fluffy dumplings, it creates a warming dish that will leave you feeling full and happy. Whether as a vegan main course or as a starter for a Jamaican meal, this soup brings tropical vibes straight to your kitchen!
Ingredients 1 can of callaloo e.g. from Dunn's River or Tropical Sun 1 can of coconut milk 1 red or yellow bell pepper, cut into small cubes 1 onion, cut into small cubes 2 cloves of garlic, finely chopped or crushed 2 spring onions, cut into fine rings
For the dumplings 3 cups of flour 1/2 cup milk (enough to form small dough balls) 1 tsp salt 1 tbsp sugar 1 pinch of butter (approx. 50 g)
preparation For the dumplings, knead all the ingredients together to form a smooth dough. Add enough milk until the dough is easy to shape but not too sticky. Take small portions of the dough and roll them into small balls in your hand. Gently flatten each ball in your hand and press a slight indentation into the center with your thumb.
For the soup, sauté the vegetables one after the other, starting with the onions. Deglaze with about 250 ml of vegetable broth and add the coconut milk. Add the dumplings to the soup and simmer for at least 20 minutes. The soup is ready when the dumplings have simmered for about 20 minutes and have increased in volume slightly.
This callaloo recipe is not only quick to make, but also a real mood booster on gray days. It brings color, flavor, and a Caribbean feel to your everyday life. If you like, you can top it with some lime juice and fresh herbs – or just make a whole extra pot, because seconds are guaranteed!
Want to try this recipe? Then grab the ingredients made in Jamaica here: Buy Jamaican groceries
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