Recipe courtesy of Cheryl Smith

Pepperpot Soup

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  • Level: Easy
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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1/2 pound callaloo, washed and chopped fine

1/2 pound kale, washed and chopped fine

1/2 pound corned beef, cut into 1/2-inch cubes

12 cups water

2 cups coconut milk, unsweetened

1/2 pound yellow sweet potatoes, peeled and diced

1/2 pound Yukon Gold potatoes, peeled and diced

2 scallions, chopped

2 thyme sprigs

1 Scotch bonnet pepper, trimmed but whole

Freshly ground black pepper



  1. Put the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour.
  2. To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste.