Callaloo Soup With Breadfruit Croutons

Callaloo Soup with Breadfruit Croutons is a traditional dish from Antigua and Barbuda that is packed with flavor and nutrition. This hearty soup is perfect for a cozy night in or for entertaining guests with a taste of Caribbean cuisine.

Callaloo Soup With Breadfruit Croutons

Ingredients

  • 2 cups chopped callaloo leaves
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced breadfruit
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 scotch bonnet pepper, whole
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 breadfruit, peeled and cubed for croutons
  • 1 tablespoon butter

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the callaloo leaves, diced breadfruit, thyme, and scotch bonnet pepper to the pot. Stir to combine.
  3. Pour in the vegetable broth and coconut milk. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
  4. While the soup is simmering, prepare the breadfruit croutons. In a separate pan, melt the butter over medium heat. Add the cubed breadfruit and sauté until golden and crispy.
  5. Once the soup is ready, remove the scotch bonnet pepper and discard. Use an immersion blender to blend the soup until smooth.
  6. Serve the callaloo soup hot, topped with the breadfruit croutons.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
8g

Supplies

Large pot Soup ladle Immersion blender

Tools

Cutting board Knife Soup bowls

Serving suggestions

Serve the Callaloo Soup with Breadfruit Croutons alongside some fried plantains for a complete Caribbean meal.

Tips & tricks

For a spicier soup, you can chop the scotch bonnet pepper and add it back into the soup after blending.

Cost

$15