6 scallions, roughly chopped
3 sprigs thyme, stems removed
2 cloves garlic, minced
1 small white onion, roughlychopped
8 oz. fresh or canned callaloo or spinach, roughly chopped
4 cups vegetable stock
3 Scotch bonnet chiles (1 halved; 2 stemmed, seeded, and minced)
1 yellow yam or russet potato, peeled and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
In a large saucepan, heat the oil over medium. Add the scallions, thyme, garlic, and onion and cook, stirring, until soft, about 7 minutes. Stir in the callaloo, stock, and halved chile. Bring to a simmer over medium heat and cook, stirring, until the callaloo is tender, about 10 minutes. Transfer the soup to a blender, discard the chile, and purée until smooth. Return the soup to the pan over medium heat, stir in the yam, and cook, stirring, until the yam is tender, about 15 minutes. Season with salt and pepper, and then serve the soup with the minced chiles on the side.