Curried Black-Eyed Pea Soup (Vegan)

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Curried Black-Eyed Pea Soup (Vegan) calories by ingredient


Introduction

From showmevegan.blogspot.com (the original recipe calls for a hananero perrper, but I prefer a milder favor) From showmevegan.blogspot.com (the original recipe calls for a hananero perrper, but I prefer a milder favor)
Number of Servings: 5

Ingredients

    1 1/4 c. dried black-eyed peas
    1 TBS extra virgin olive oil
    1 medium onion, chopped
    2 celery stalks, chopped
    4 cloves garlic, minced
    1 tsp fenugreek, ground
    1 tsp curry powder
    1/2 tsp cumin
    5 c. vegetable broth
    1 can coconut milk
    salt and pepper to taste
    cilantro as desired to garnish

Directions

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.