This delicious soup has lots of flavor and doesn’t call for any meat. Perfect for vegetarians and vegans!

How To Make Vegan Callaloo Soup

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  • 2 teaspoons vegetable oil
  • 1 1/2 cups chopped onion
  • 3 cloves garlic, pressed
  • 2 teaspoons grated fresh ginger root
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground dried thyme
  • 5 cups vegetable stock
  • 2 cups diced peeled sweet potatoes
  • 3 cups chopped kale
  • 1 cup frozen sliced okra
  • 1 cup coconut milk
  • 1 cup diced tomato
  • 1 cup canned black-eye peas, rinsed and drained
  • 2 tablespoons lime juice, or to taste


Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.

Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.