Ingredients:

1 white onion

1/2 scotch bonnet (optional)

1 tsp dried fenugreek leaves, 1 tsp ground coriander, 1 tsp thyme, 2 tsp garlic powder

2 cups green split peas

3 cups chopped callaloo

Salt

Vegetable oil of choice

5 cups Water + extra for later

Equipment:

Blender or Hand Immersion Blender

Soup pot

Directions:

Peel the onion and slice into chunks

Place your pot on medium heat.

Add some oil just to form a thin layer on the bottom of the pot. Add the onions, the green split peas, the fenugreek, coriander and thyme, stir everything and toast these ingredients for a few short minutes. This step allows a lot of flavour to develop!

Then add the callaloo, garlic and season with salt (remember- you can always add more salt later, so don’t oversalt it now!)

Give it all one last stir, then cover with water.

Cover with a pot and cook on medium heat.

After 30 minutes, check to see if the split peas have absorbed too much water. If yes, then go ahead and add more, gradually. Cover and continue to cook on medium heat.

After another 15 minutes, check again. The split peas should be soft by now.

When the split peas are soft, blend all ingredients until you get a smooth silky soup. Taste to see if you would like to add more salt or garlic.

This soup freezes well, so you can make larger batches. Freeze the soup the same day it is made.