Curried Black-Eyed Pea Soup
Adapted from Epicurious by Lisa (Show Me Vegan):
http://showmevegan.blogspot.comIngredients:
1 1/4 cups dried black-eyed peas
1 Tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 habanero pepper, minced
1 teaspoon ground fenugreek
1 teaspoon curry powder
1/2 teaspoon cumin
5 cups vegetable broth
1 cup coconut milk
salt and pepper to taste
3 tablespoons cilantro, chopped
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.
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Topic: Curried Black-Eyed Pea Soup (Read 4338 times)
