Curried Black-Eyed Pea Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 1/4 c. dried black-eyed peas1 TBS extra virgin olive oil1 medium onion, chopped2 celery stalks, chopped4 cloves garlic, minced1 tsp fenugreek, ground1 tsp curry powder1/2 tsp cumin5 c. vegetable broth1 can coconut milksalt and pepper to tastecilantro as desired to garnish
Quick soak the black-eyed peas: Pick out any pebbles and rinse them in a strainer. Put them in large pot and cover with water, about 2 inches above the peas. Bring to a boil for 2 minutes. Remove from heat and cover with a lid. Let sit for 1 hour. Drain and rinse.
Heat the oil in the large pot over medium heat. Saute the onion and celery for about 4 minutes, until they begin to soften. Add garlic, habanero, fenugreek, curry, and cumin. Saute for about 1 minute. Add broth, coconut milk, and black-eyed peas. Bring to a simmer and cook for about 25 minutes, until peas are done. Salt and pepper to taste. Puree some of the soup with an immersion blender until the texture you desire. Stir in cilantro.
Serving size 2 cups; 5 servings total.
Number of Servings: 5
Recipe submitted by SparkPeople user AMBAKER13.
Heat the oil in the large pot over medium heat. Saute the onion and celery for about 4 minutes, until they begin to soften. Add garlic, habanero, fenugreek, curry, and cumin. Saute for about 1 minute. Add broth, coconut milk, and black-eyed peas. Bring to a simmer and cook for about 25 minutes, until peas are done. Salt and pepper to taste. Puree some of the soup with an immersion blender until the texture you desire. Stir in cilantro.
Serving size 2 cups; 5 servings total.
Number of Servings: 5
Recipe submitted by SparkPeople user AMBAKER13.
Nutritional Info Amount Per Serving
- Calories: 311.2
- Total Fat: 22.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,165.0 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 4.8 g
- Protein: 4.9 g
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