Queen Elizabeth Soup Recipe - Wilderness North

Celebrating 30 Years of Wilderness North  –          

Queen Elizabeth Soup Recipe

The Queen’s most favorite food was jam pennies. Tiny crustless, round sandwiches made with white bread, butter and strawberry jam. One of her personal chefs declared that the Queen had eaten jam pennies every single day of her life since she was five years old.

The Queen had a favorite soup…Callaloo…a Carribean soup with callaloo leaves. Callaloo leaves are the leafy tops of the amaranth plant…but you can substitute baby spinach.


Callaloo Soup


▢ 1 bunch callaloo leaves or substitute baby spinach

▢ ½ lb okra chopped into 1-inch pieces

▢ 1 tablespoon olive oil

▢ ¼ cup diced onions

▢ 3-4 cloves garlic minced

▢ 1 large red bell pepper chopped

▢ 1 whole scotch bonnet pepper deseeded and chopped

▢ 1 teaspoon kosher salt

▢ 1 teaspoon black pepper

▢ 1 tablespoon smoked sweet paprika

▢ 1 cup fresh pumpkin peeled and cut into small cubes

▢ 3 sprigs fresh thyme

▢ 1 cup vegetable stock

▢ 3 cups water

▢ 1 cup coconut milk



Bring large pot to medium heat and add the oil. Add onions and saute 3-4 minutes. Add red peppers, garlic, and scotch bonnet peppers and saute further 1-2 minutes.

Add pumpkin and okra saute for 2-3 minutes before. Add paprika, salt, and pepper and stir occasionally.

Add callaloo leaves/spinach, coconut milk, stock, and water bring the callaloo to a boil. Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.

 Optional Step

Use an immersion blender or food processor to puree the mixture if you prefer traditional Trinidadian creamy texture, otherwise leave as is. Taste and adjust by adding more seasoning if necessary.

Pour the soup into bowls and garnish with the hot pepper.

Get all the latest Wilderness news

By signing up for our Newsletter you agree to the Privacy Policy and Terms.

  • This field is for validation purposes and should be left unchanged.