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Keto Soups

Callaloo Soup

Growing up in a Caribbean household, callaloo soup was a weekly staple. This keto version keeps all the rich, comforting flavors without the carbs. It’s a hearty blend of leafy greens, tender meat, and seafood, perfect for a cozy meal. I've tweaked the traditional recipe to fit a low-carb lifestyle, and it's become a favorite in my kitchen.

15 min Prep time 43 min Cook time 58 min Total time 4 Servings 350 Calories
Callaloo Soup

Ingredients

  • pound callaloo leaves or spinach
  • cups chicken stock
  • onion, chopped
  • /2 pound salt beef, fat removed and diced
  • /2 teaspoon ground black pepper
  • tablespoons minced shallots
  • /4 teaspoon dried thyme
  • green chile pepper, chopped
  • cup okra
  • /2 pound crabmeat

Instructions

  1. Step 1

    Start by prepping the greens—if using callaloo, remove the tough stems and roughly chop the leaves. Spinach works beautifully as a substitute. In a large saucepan, combine the greens with chicken stock, chopped onion, diced salt beef, black pepper, minced shallots, thyme, and the whole chili pepper. I like to tie the chili with kitchen twine for easy removal later. Stir in the crabmeat, then bring everything to a gentle simmer. Cover and cook for about 35 minutes, until the beef is tender and the flavors meld. Next, add the okra and continue simmering for 8 minutes—just until it softens. Fish out the chili pepper, discarding it if you prefer less heat. Working in batches, carefully puree the soup in a blender or food processor until silky smooth. Return the soup to the pot, reheat gently, and taste for seasoning. I often add a pinch of salt or a squeeze of lime at the end. Ladle into bowls and enjoy this keto-friendly Caribbean comfort dish.

Chef's Tip

I always soak the salt beef in water for 30 minutes before cooking to mellow the saltiness—this lets you control the soup's flavor. If using crabmeat, leave a few small pieces aside to stir in after pureeing for a bit of texture.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it thickens.

Variation Tips

For a vegetarian version, swap chicken stock with vegetable broth, skip the salt beef, and use extra mushrooms for umami. If crab isn't available, shrimp or firm tofu work well—just add them after pureeing so they stay tender.

Frequently Asked Questions