Name: Traditional Callaloo Soup from Antigua and Barbuda
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 1 lb fresh callaloo leaves (or 1 lb fresh spinach as a substitute), chopped; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 Scotch bonnet pepper, whole (or 1/2 teaspoon dried thyme for a milder flavor); 2 tablespoons olive oil or coconut oil; 1 cup okra, sliced into 1/2-inch rounds; 1 large carrot, diced; 1 stalk celery, finely chopped; 1 red bell pepper, diced (optional); 4 cups vegetable broth or water; 1 can (13.5 oz) full-fat coconut milk; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 2 green onions, chopped (for garnish); 1 tablespoon fresh lime juice (optional, for brightness)

Callaloo Soup Antigua and Barbuda

Leafy green soup with coconut milk, okra, and spices.

Antigua and Barbuda soup

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