Callaloo Soup with Dumplings
The Quirky Foodster Team
Ingredients
- Fresh callaloo (dasheen) leaves, chopped, or 400 g (14 oz) frozen callaloo — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Pumpkin, cubed — 200 g (7 oz)
- Coconut milk — 400 ml (14 oz)
- Water or stock — 750 ml (3 cups)
- Thyme — 1 sprig
- Scotch bonnet pepper, whole — 1
- All-purpose flour, for dumplings — 150 g (1 1/4 cups)
- Salt — 1/2 tsp
- Water, for dumplings Salt and black pepper, to taste — 80 ml (1/3 cup)
Method
- Combine the callaloo, onion, garlic, pumpkin, coconut milk, water, thyme and scotch bonnet in a large pot.
- Bring to a boil, then reduce heat and simmer 20-25 minutes until the callaloo and pumpkin are tender.
- Meanwhile, mix flour, salt and water into a soft dough for the dumplings; shape into small ovals.
- Remove the scotch bonnet and blend the soup until smooth, or leave chunky if preferred.
- Return the soup to the pot, drop in the dumplings, and simmer 12-15 minutes until they float and are cooked through.
- Season with salt and pepper before serving hot.
Introduction: A hearty green soup made from callaloo (dasheen leaves), enriched with coconut milk and boiled dumplings.
Cultural Background: Callaloo soup appears across the Eastern Caribbean, and in Saint Lucia it is a lunchtime staple, prized for using local dasheen leaves and served with soft flour dumplings that soak up the savoury broth.
Tips: Wash callaloo leaves thoroughly to remove any grit before chopping. Keep the scotch bonnet whole to control heat.
Variations: Add crab or salted pork for a heartier, more traditional version; a vegan version omits any meat and uses vegetable stock.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pot over low heat, stirring occasionally.
Nutrition: Approx. 260 kcal, 6 g protein, 30 g carbohydrate, 13 g fat per serving.
FAQs:
Q: Can I use spinach instead of callaloo?
A: Spinach can substitute in a pinch, though the flavour and texture differ from true dasheen leaves.
Q: Should the soup be smooth or chunky?
A: Both styles are traditional; blending gives a classic silky texture, while leaving it chunky is equally authentic.
- Fresh callaloo (dasheen) leaves, chopped, or 400 g (14 oz) frozen callaloo — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Pumpkin, cubed — 200 g (7 oz)
- Coconut milk — 400 ml (14 oz)
- Water or stock — 750 ml (3 cups)
- Thyme — 1 sprig
- Scotch bonnet pepper, whole — 1
- All-purpose flour, for dumplings — 150 g (1 1/4 cups)
- Salt — 1/2 tsp
- Water, for dumplings Salt and black pepper, to taste — 80 ml (1/3 cup)
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