What is that? Do you want an easy and delicious soup that actually makes itself and will make all your dreams come true!? us ~ degree! There’s no guarantee that Creamy Curry Black Eyed Pea Soup will. every But it’s close!
This soup is made as follows: simple way to 1 pot With ingredients traditionally eaten on New Year’s Day luck and prosperity. We think this will be your new favorite for every occasion, from the start of the new year to snow days, meal prep, weeknights, and beyond!
recipe inspiration
We’ve been huge fans of black-eyed peas ever since we created our Smoky Instant Pot Black Eyed Peas recipe. So when we saw our incredibly creative friend Todd (@turnipvegan) make this curried black-eyed pea bowl recipe, we knew we had to try it! And it didn’t disappoint.
After a few twists and turns, we arrived at the Brother 1 Pot Spin which was inspired and had more of an Indian inspired flavor profile! Shall I show you how it’s done?
How to Make Curry Black Eyed Pea Soup
This easy, creamy black-eyed pea soup starts with sautéed onions, sweet potatoes, and red bell peppers to create a naturally sweet base. Next add minced garlic, grated ginger, a generous amount of DIY curry powder and red pepper flakes and add a little heat. Salt is added and one base is completed. seriously full of flavor soup!
Next, we add coconut aminos to further enhance the flavor and mix vegetable stock and coconut milk to make it creamier without being as heavy as curry. only Creamy and comfortable soup!
Then black eyed peas. One of the great things about black-eyed peas is that they can be cooked pretty quickly from their dried state without the need to soak them! Of course, you can soak it if you have time. (You can use a little less stock for a shorter cooking time.) Another option to make this even faster: You can use drained, rinsed and canned black-eyed peas!
After simmering the black-eyed peas until they are tender and the flavor of the broth deepens, the soup is ready for the finishing touches. Chopped kale adds a green flavor and freshly squeezed lime juice adds brightness.
What to Serve with Black Eye Bean Soup
This soup has all the makings of a satisfying one-pot meal. protein + fiber From black-eyed peas, complex carbohydrates Add nutrition with sweet potatoes and kale! But the following combinations are also surprising:
We look forward to you giving this soup a try! that:
creamy
Broty
Naturally Sweet (From Vegetables!)
easy to make
I’m satisfied
comforting
budget friendly
& it’s really delicious!
This would be the perfect meal to enjoy on New Year’s Day or on a cold winter’s day! Since it freezes well, you can make a batch and thaw it later when you need super fast + nutrition!
More Creamy 1-Pot Soups
Let me know if you try this recipe! Don’t forget to leave a comment, rate and tag a photo @minimalist baker On Instagram. Happy soup season, friends!
night soil 4 (~2 cups worth)
- 1 table spoon Olive, coconut or avocado oil
- 1 large in size Dice an onion (white or yellow). (1 large onion yields about 2 ½ cups or 300 grams)
- 1 large in size White (Japanese) sweet potato*, cut into 1-inch cubes (1 large sweet potato is ~1 pound or 460 g)
- 1 large in size Red bell pepper, diced into 1/4 inch pieces
- 4 medium clove garlic, chopped (4 medium cloves yield ~2 Tbsp or 18 g)
- 1 table spoon Freshly grated ginger*
- 2 table spoon DIY curry powder (or buy from store)
- 1/2 teaspoon crushed red pepper flakes
- 1/2-3/4 teaspoon sea salt (Depending on the saltiness of the soup // add more to suit your taste)
- 1 table spoon coconut aminos
- 4 cup Vegetable broth*
- 1 (14 ounce) can light coconut milk
- 1 cup dried black eyed peas (Alternatively, replace 1 cup dried beans with 2 15-ounce cans, drained and rinsed)
- 3 cup Chopped kale*, stems removed
- 1-2 table spoon freshly squeezed lime juice (1/2 lime yields ~1-2 Tbsp or 15-30 ml)
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Heat oil in a large pot over medium heat. Once hot, add the onion, sweet potato, and bell pepper and sauté until slightly softened, about 4 to 5 minutes.
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Add garlic, ginger, curry powder, red pepper powder, and salt and cook, stirring, until fragrant, 1 minute.
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Stir in the coconut aminos, broth, and coconut milk, scraping up any brown bits from the bottom of the pot. Add black-eyed peas and bring to a boil over medium heat. Reduce heat to low, maintain a simmer, and cook (uncovered), stirring occasionally, until black-eyed peas are tender, about 30 to 40 minutes. (See note if using soaked or canned black-eyed peas.)
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Once the black-eyed peas are tender, add the kale and cook, stirring, until tender, about 5 to 10 minutes. Add lime juice and adjust as needed. Add more coconut aminos for depth of flavor, salt to taste and/or red pepper flakes for heat.
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This soup is delicious on its own or with rice, cornbread, or toasted bread. Garnish with fresh cilantro, if desired. Leftover soup can be stored in the refrigerator for 3 to 4 days or in the freezer for 1 month (or more). Heat the pot on the stovetop over medium heat again until warmed through.
*freshly grated It is better to use ginger rather than freshly chopped ginger in this recipe. This is because it adds a more uniform and powerful ginger flavor to the broth. If using chopped ginger, use at least double the amount.
*If you’re not vegan, chicken broth would also work well in this recipe.
*If using canned black-eyed peas, use half the amount of stock and cook for about 15 to 20 minutes (after boiling) to deepen the flavor of the soup.
*If using soaked black-eyed peas, use 3/4 the amount of stock and cook for about 20-25 minutes (after boiling) or until tender.
*I also tested with collard greens, but I liked the texture and bright color of kale better in this recipe.
*Nutritional information is an approximate value calculated based on olive oil without optional ingredients.
*Loosely inspired by Indian curry, Turip Vegan’s curry Black Eyed Pea Bowl, and Smoky Instant Pot Black Eyed Peas & Greens.
clothing material: 1 (~2 cups) serving calorie: 409 carbohydrate: 66.5 g protein: 14.8 g province: 11.4 g Saturated Fat: 5.9 g Polyunsaturated fat: 1 g Monounsaturated fat: 2.8 g Trans fat: 0 g Cholesterol: 0 mg sodium: 927 mg potassium: 1453 mg fiber: 12 g sugar: 18.6 g Vitamin A: 12693 IU Vitamin C: 100 mg calcium: 181 mg steel: 6.7 mg
