Flag of Trinidad and TobagoTrinidadian soups

Soups in Trinidad and Tobago draw on African, Indian, Chinese and European cooking. Many are thick and generous, built on split peas, coconut milk, root vegetables and the strong local herb shado beni, with a whole scotch bonnet pepper simmered in for aroma. Some, like corn soup, are street food sold late at night after fetes and Carnival, while creamy dasheen callaloo is a fixture of Sunday lunch.

SoupWiki lists 2 Trinidadian soups. Typical total cooking time is about 80 minutes, ranging from 60 to 80 minutes, and a serving is roughly 300–420 kcal (estimates). The quickest is Callaloo (~60 min) and the lightest is Callaloo (~300 kcal). 1 is vegetarian (none vegan). All are served hot.

All 2 Trinidadian soups, by editor’s score

8.0Trinidad Corn SoupCorn soupFlag of Trinidad and TobagoTrinidad and Tobago80 min~420 kcal2.0CallalooCallalooFlag of Trinidad and TobagoTrinidad and Tobago60 min~300 kcal

Main ingredients in Trinidadian soups

Coconut soupsPumpkin and squash soupsCorn soupsFish and seafood soups

More soups from North America

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