Guyanese Callaloo Cook-up Soup

Ingredients

• 1 cup Yellow split peas, rinsed
• 14 oz can Coconut milk
• 4 cups Spinach or dasheen bush (Callaloo greens), chopped
• 6 cups Chicken or vegetable broth
• 1 medium Onion, diced
• 3 cloves Garlic cloves, minced
• 3 sprigs Fresh thyme
• 1 whole Wiri Wiri pepper or Scotch Bonnet
• 1 teaspoon Salt and black pepper
• 2 stalks Green onions, sliced

Instructions

1. 1

   In a large heavy-bottomed pot, combine the split peas and broth, then bring to a boil.

2. 2

   Reduce heat to medium-low and simmer the peas for about 30-40 minutes until they are soft and starting to break down.

3. 3

   Stir in the diced onion, minced garlic, and thyme sprigs to the simmering peas.

4. 4

   Add the chopped callaloo greens and the coconut milk, stirring well to combine all flavors.

5. 5

   Place the whole pepper on top of the liquid; do not cut it if you want to control the heat level.

6. 6

   Cover the pot and simmer for another 20 minutes until the greens are tender and the soup has thickened.

7. 7

   Remove the whole pepper and thyme stems before serving.

8. 8

   Season with salt and black pepper to taste and garnish with fresh green onions.