Bequia Island Callaloo & Coconut Cream Soup – Authentic Saint Vincent & Grenadines Recipe
Silky Grenadines island green soup enriched with freshly pressed coconut cream and thyme.
- Country of Origin
- 🇻🇨 Saint Vincent & Grenadines (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender callaloo or spinach greens, Cubed taro/potato, Okra, Thick coconut milk, Thyme
Ingredients for Bequia Island Callaloo & Coconut Cream Soup (4 Servings)
- 1.25 lbs (or 2.5 cups) tender callaloo or spinach greens, prepped into bite-sized pieces
- 1.5 cups cubed taro/potato, washed and trimmed
- 1 cup okra
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Saint Vincent & Grenadines seasoning (thyme, garlic, scallions, hot pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
- Stir in thyme, garlic, scallions, hot pepper and toast for 45 seconds to release the essential oils of Saint Vincent & Grenadines's kitchen.
- Add tender callaloo or spinach greens and cubed taro/potato, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in okra, adjust seasoning, and ladle steaming hot into deep bowls.