Callaloo Soup (Gluten & Wheat Free)

Instructions

1. 1Wash the about 450 g of callaloo and the 1 cup of okra. Cut the callaloo into 2.54 cm pieces. Cut the 1 cup of okra into 1.27 cm rounds.
2. 2Peel and finely dice the 1 medium onion. Peel and mince the 3 cloves of garlic.
3. 3Place a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Add the chopped about 450 g callaloo, the sliced 1 cup okra, the 2 sprigs thyme, and the 1/4 small Scotch bonnet pepper to the pot. Stir everything together and cook for 3-5 minutes until the vegetables begin to soften slightly.
5. 5Pour in the 1 can of coconut milk and the 4 cups of gluten-free chicken broth. Stir to combine. Increase the heat to medium-high and bring the mixture to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 30 minutes. Stir occasionally to prevent sticking. The soup is ready when the callaloo is tender and the flavors have melded.
7. 7Carefully remove and discard the 2 sprigs thyme and the 1/4 small Scotch bonnet pepper. Season the soup with the 1/2 tsp salt and 1/4 tsp black pepper. Stir well.
8. 8Serve the Callaloo Soup hot.

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