Creamy Callaloo And Celeriac Soup
30m prep 40m cook 1h 10m ready
A creamy Caribbean-inspired soup made with callaloo greens, plantains, chayote, and celery root, blended with coconut milk for a rich, velvety texture. This vegan-friendly dish is perfect as a starter or light meal.
Ingredients
- 2 green plantains peeled and sliced
- 2 medium chayote squash peeled and cubed
- 1 medium celery root peeled
- 14.8 ml avocado oil
- 14.8 ml coconut oil
- 2 medium yellow onions peeled and diced into ½ inch pieces
- 4 clove garlic minced
- 14.8 ml coconut sugar
- callaloo or spinach trimmed and chopped
- 1 can coconut milk
- 227 g chicken or vegetable broth
- 1 dried avocado leaf
- 1 bunch fresh cilantro chopped
- Sea salt
- freshly cracked black pepper
- Fresh mint sprigs
- Plain Cashew Crema
- Crispy onion and/or garlic
- Homemade Chile Oil
- plantain chips or croutons
- 29.6 ml avocado oil
- 1 medium yellow onion peeled and diced into ½-inch pieces
- 2 clove garlic shaved thin
- 2 vine-ripened tomatoes diced into ½-inch pieces
- 9.86 ml ground cumin
- 9.86 ml ground paprika
- 1.89 L vegetable broth or fish broth
- 237 ml fresh cilantro chopped
- 454 g yucca root peeled and cut into 1-inch cubes
- 907 g fresh tuna steak cut into 1-inch cubes
- Sea salt
- freshly cracked black pepper
- Pickled Onions and Peppers
- Diced heirloom tomatoes
- Fresh lime wedges
Nutrition (per serving, estimated)
Estimated based off 18 of 35 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 362 mg
- Iron: 6.31 mg
- Magnesium: 150 mg
- Phosphorus: 879 mg
- Potassium: 1990 mg
- Zinc: 3.68 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml avocado oil
- 14.8 ml coconut oil
- 14.8 ml coconut sugar
- 1 can coconut milk
- 227 g chicken or vegetable broth
- 1 dried avocado leaf
- Sea salt
- freshly cracked black pepper
- Fresh mint sprigs
- Plain Cashew Crema
- Crispy onion and/or garlic
- Homemade Chile Oil
- plantain chips or croutons
- 29.6 ml avocado oil
- 9.86 ml ground cumin
- 9.86 ml ground paprika
- 1.89 L vegetable broth or fish broth
- Sea salt
- freshly cracked black pepper
- Pickled Onions and Peppers
- Diced heirloom tomatoes
- Fresh lime wedges
Prepare
- 2 green plantains, peeled and sliced
- 2 medium chayote squash, peeled and cubed
- Peel 1 medium celery root
- 2 medium yellow onions, peeled and diced into ½ inch pieces
- Mince 4 clove garlic
- callaloo or spinach, trimmed and chopped
- Chop 1 bunch fresh cilantro
- 1 medium yellow onion, peeled and diced into ½-inch pieces
- 2 clove garlic, shaved thin
- 2 vine-ripened tomatoes, diced into ½-inch pieces
- Chop 237 ml fresh cilantro
- 454 g yucca root, peeled and cut into 1-inch cubes
- 907 g fresh tuna steak, cut into 1-inch cubes
Let's Cook
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Step 1.
Prepare the callaloo: cut off the stem ends, strip leaves from stalks, wash leaves in a large bowl of water, agitate vigorously, let sit 5 minutes, lift leaves out, and chop.
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Step 2.
Peel and slice the green plantains. Peel and cube the chayote squash. Peel the celery root and cut into cubes.
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Step 3.
Heat a medium soup pot of water over medium-high heat and season generously with sea salt. Blanch the plantains until fork tender, about 8 to 10 minutes. Remove with a slotted spoon to a baking sheet. Repeat with chayote squash and celery root, blanching each separately. Discard the water, clean and dry the pot.
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Step 4.
Place the pot back on the stove over medium-high heat. Add avocado oil and coconut oil, then add diced onions and minced garlic. Sauté for 2 to 3 minutes until onions are translucent and garlic is fragrant.
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Step 5.
Add the blanched vegetables and coconut sugar to the pot. Cook for 2 to 3 minutes, stirring occasionally, until the sugar begins to caramelize and brown.
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Step 6.
Add the chopped callaloo, coconut milk, broth, and dried avocado leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
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Step 7.
Stir in the chopped cilantro and cook for 5 more minutes. Remove from heat and let cool slightly.
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Step 8.
Working in small batches, carefully purée the soup in a high-powered blender until smooth. Season with salt and pepper to taste. Serve topped with garnishes of your choice.
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