A hearty thick soup with split peas, coconut milk, and leafy greens.
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In a large heavy-bottomed pot, combine the split peas and broth, then bring to a boil.
Reduce heat to medium-low and simmer the peas for about 30-40 minutes until they are soft and starting to break down.
Stir in the diced onion, minced garlic, and thyme sprigs to the simmering peas.
Add the chopped callaloo greens and the coconut milk, stirring well to combine all flavors.
Place the whole pepper on top of the liquid; do not cut it if you want to control the heat level.
Cover the pot and simmer for another 20 minutes until the greens are tender and the soup has thickened.
Remove the whole pepper and thyme stems before serving.
Season with salt and black pepper to taste and garnish with fresh green onions.
