Calaloo Soup

So I was at the grocery store the other day and what jumps out at me in the produce section but the nicest looking Okra I have seen in a long time. We don’t  have the climate here to grow these puppies, but somewhere they must have been in season because there they were looking amazing.

The second I saw them I knew I was going to have to make Calaloo soup, or at least a paleo version of it which isn’t much different. Calaloo soup is basically a pureed spinach, okra, onion and coconut soup seasoned with some Caribbean spices. It has a distinctive flavour and is rich and hearty. It is usually served with crab meat, but you can use any fish or light meat instead. I like adding some fresh coconut flakes to mine.

Calaloo Soup its paleo

Calaloo Soup


  • 6 cups Chicken Stock
  • 2 tbsp Ghee
  • 2 Onions (chopped)
  • 1 bunch Fresh Thyme (chopped)
  • 1 bunch Green Onions (chopped)
  • 1 stalk Lemongrass (sliced)
  • 2 cloves Garlic (crushed)
  • 2 tbsp sugar free Fish Sauce
  • 1/4 cup Wheat Free soy Sauce
  • 5 pods Okra (chopped, ends removed)
  • 1 Scotch Bonnet Pepper (crushed)
  • 1-2 bunches of Spinach
  • 1 can Coconut Milk
  • Crab Meat


  1. Add all of the ingredients in a large pot (except for the okra, spinach, coconut milk and crab meat) and place on high heat until it comes to a boil.
  2. Simmer on med high for about an hour.
  3. Add the okra and cook until softened.
  4. Add the spinach and stir until wilted.
  5. Remove the pot from the stove.
  6. Puree the soup and strain through a sieve into a container.
  7. And add in the coconut milk.

To serve:reheat the soup if needed and plate in flat bowls. Top with crab meat and coconut cream.

The soup will keep in the refrigerator for a week. The soup may turn a darker color over time, going from green to almost brown… This is OK, the soup is still good.

If the soup turns bubbly and has a sour taste (this will be distinctive), throw it away; It has gone bad.

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