Callaloo Soup with Gluten-Free Dumplings

Ingredients

• 1 lb Callaloo
• 1 cup Okra
• 1 medium Onion
• 3 cloves Garlic
• 1 can Coconut Milk
• 4 cups Vegetable Broth
• 0.5 small Scotch Bonnet Pepper
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 cup Gluten-Free Flour
• 0.5 cup Water
• 1 tsp Baking Powder

Instructions

1. 1Wash and finely chop the 1 lb of Callaloo, the 1 cup of Okra, the 1 medium Onion, and the 3 cloves of Garlic.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion and garlic and cook for 3-5 minutes, until they appear softened and translucent.
3. 3Add the chopped 1 lb of Callaloo and the chopped 1 cup of Okra to the pot. Cook, stirring occasionally, for 5 minutes until the greens begin to wilt.
4. 4Pour in the 4 cups of Vegetable Broth and the 1 can of Coconut Milk. Add the 0.5 small Scotch Bonnet Pepper, the 1 tsp of Salt, and the 0.5 tsp of Black Pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes.
5. 5While the soup simmers, prepare the dumplings. In a medium bowl, combine the 1 cup of Gluten-Free Flour and the 1 tsp of Baking Powder. Gradually add the 0.5 cup of Water, mixing until a soft dough forms. Do not overmix.
6. 6Carefully drop spoonfuls of the dumpling dough into the simmering soup. Ensure the dough pieces are submerged. Cover the pot and continue to cook for 15-20 minutes, or until the dumplings are puffed up and cooked through. You can test for doneness by inserting a toothpick into a dumpling; it should come out clean.
7. 7Before serving, carefully locate and remove the 0.5 small Scotch Bonnet Pepper from the soup. Serve the Callaloo Soup hot with the gluten-free dumplings.

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