Average: 2 (1 vote)
Active time
1 hour 10 minutes
Total time
1 hour 10 minutes
8 servings
Serving Size
1/8 recipe

1 tablespoon olive oil

2 (10-ounce) bags frozen spinach

1 (5-ounce) bag frozen okra

1 small winter squash (such as acorn or butternut), peeled, seeded, and chopped

1 large carrot, chopped

2 cups low sodium vegetable stock

1 (13.5-ounce) can light unsweetened coconut milk

6 garlic cloves, minced

1 onion, finely chopped

7 sprigs of thyme

4 scallions, sliced

1 habanero pepper

2 cups low sodium vegetable stock

1 ½ teaspoons salt

1 teaspoon black pepper

  1. Pour olive oil in a large saucepan on medium-low heat.
  2. Add spinach, okra, squash, carrots, garlic, onion, thyme, scallions, and habanero. Pour in vegetable stock, coconut milk, salt, and pepper. Reduce heat to low and let the callaloo cook for 1 hour. Stir every 15-20 minutes to prevent food from sticking to the pan, being careful not to burst the pepper.
  3. Remove and discard the habanero pepper, then taste and adjust seasoning before serving.

(Note: If the soup is too thick for your liking, feel free to thin by adding additional water)

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 180
Total Fat: 14g
Saturated Fat: 11g
Sodium: 560mg
Carbohydrate: 12g
Fiber: 5g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 6g

Yield: 8 servings

Serving Size: 1/8 recipe

How'd it Taste?

Janice Messmer
You have a can of light unsweetened coconut milk and 2 c. of coconut milk listed in he ingredients list. Are we to add both at the same time with the stock?
Hi Janice, thanks for your comment! The recipe has been updated.

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