This vibrant Caribbean recipe combines the earthy goodness of callaloo with the sweet, satisfying texture of plantain dumplings. Imagine a deeply flavorful, rich soup, brimming with aromatic herbs, and perfectly complemented by soft, fluffy dumplings. It's a taste of island life, right in your kitchen! This recipe is a family favorite, passed down through generations, and it's sure to become one of yours too.

The callaloo soup base is simple yet incredibly satisfying. We start by sautéing onions, scallions, and garlic, building a foundation of flavor. Then, we add the star of the show: callaloo! This leafy green gives the soup its signature deep green color and earthy flavor. The addition of coconut milk adds a creamy richness that balances the herbs and spices beautifully. What could be better?

Callaloo Soup with Plantain Dumplings

Name: Callaloo-Soup-with-Plantain-Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 bunch (about 10oz) Callaloo; 2 tbsp Vegetable oil; 1 medium, chopped Onion; 2, chopped Scallions; 2 cloves, minced Garlic; 1/2, finely chopped Scotch bonnet pepper (optional); 1 can (13.5oz) Coconut milk; 2 cups Vegetable broth; 1 tbsp Fresh thyme; 1 tsp Salt; 1/2 tsp Black pepper; 2 medium Ripe plantains; 1 cup All-purpose flour; 2 tbsp Sugar; 1/4 tsp Salt; 1 tsp Baking powder; 1/4 cup (or more, as needed) Water

This recipe for Callaloo soup with Plantain Dumplings is a delightful blend of Caribbean flavors, creating a hearty and satisfying meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

First, let's tackle the callaloo soup. Wash and chop the callaloo thoroughly. Trust me, this step makes a difference! Nobody likes gritty soup, right?
Heat the oil in a large pot over medium heat. Once hot, add the onions, scallions, and garlic. Sauté until softened and fragrant – about 5-7 minutes. Don't burn the garlic! That's a rookie mistake I've made a few too many times...
Stir in the scotch bonnet pepper (if using). Cook for another minute to release its flavour. If you're a spice wimp like me, remove the seeds for a milder heat. You can always add more later if you're feeling brave.
Add the callaloo to the pot and stir to combine with the onion mixture. Reduce the heat to low and cook until the callaloo wilts, about 5-10 minutes.
Pour in the coconut milk and vegetable broth. Add the thyme, salt, and pepper. Bring the mixture to a gentle simmer, then cover and cook for about 15 minutes. Stir occasionally to prevent sticking. It should start to thicken nicely.
Now for the plantain dumplings! Peel and mash the ripe plantains in a mixing bowl. Add the flour, sugar, salt, and baking powder. Stir well to combine.
Gradually add water, mixing until a soft, pliable dough forms. It should be slightly sticky but not too wet. If it's too sticky, add a bit more flour, a spoonful at a time.
Roll the dough into small balls, about 1 inch in diameter. I find a damp spoon helps prevent sticking. This is where the fun part starts – getting creative with your dumpling shapes!
Steam the dumplings over the simmering callaloo soup (using a steamer basket) or in a separate saucepan with a little water in the bottom (make sure the dumplings aren't touching the water!), for 15-20 minutes, or until cooked through and fluffy.
Once the dumplings are cooked, gently remove them from the steamer. Serve the callaloo soup hot, topped with the fluffy plantain dumplings. A dollop of sour cream or a sprinkle of fresh cilantro adds a lovely touch!

📝 Notes

Adjust the amount of scotch bonnet pepper to your preferred level of spiciness. Don't be afraid to experiment!
If you don’t have fresh thyme, you can substitute 1 teaspoon of dried thyme.
For a thicker soup, simmer for a longer period of time. Keep an eye on it and stir occasionally to prevent sticking.
The plantain dumplings can be slightly flattened before steaming, for a more unique look!