Vegan Coconut Callaloo Broth

Ingredients

• 1 lb Fresh callaloo leaves (or spinach), chopped
• 14 oz Coconut milk
• 4 cups Vegetable broth
• 2 cups Pumpkin, peeled and cubed
• 1 large Sweet potato, peeled and cubed
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 4 sprigs Fresh thyme sprigs
• 1 piece Scotch bonnet pepper (whole)
• 2 stalks Green onions, sliced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   In a large heavy-bottomed pot, combine the vegetable broth and coconut milk over medium-high heat.

2. 2

   Add the diced onion, minced garlic, and the cubed pumpkin and sweet potato to the liquid.

3. 3

   Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes.

4. 4

   Stir in the chopped callaloo leaves and the fresh thyme sprigs.

5. 5

   Carefully place the whole scotch bonnet pepper on top of the liquid, ensuring it does not burst so the broth stays mild.

6. 6

   Cover the pot and simmer for another 15 to 20 minutes until the pumpkin and sweet potato are fork-tender.

7. 7

   Remove the whole scotch bonnet pepper and the woody thyme stems before serving.

8. 8

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