Gluten-Free Joc Soups and Stews Caribbean Callaloo

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound fresh callaloo leaves, chopped (substitute with spinach if unavailable)
1 can (13.5 ounces) coconut milk
2 cups gluten-free vegetable or chicken broth
1 Scotch bonnet pepper, whole
Salt and pepper to taste
1 tablespoon fresh thyme leaves

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until they are soft and fragrant.
Stir in the callaloo leaves and cook until they wilt.
Pour in the coconut milk and broth. Add the whole Scotch bonnet pepper and thyme leaves. Simmer for 15-20 minutes.
Remove the Scotch bonnet pepper, then use an immersion blender to blend the soup until smooth.
Season with salt and pepper as needed.
Serve hot and enjoy your gluten-free Caribbean Callaloo from Joc Soups and Stews!