Description
A cozy and flavorful Spicy Black-Eyed Peas & Kale Soup simmered in a fragrant blend of spices, fresh ginger, garlic, and creamy coconut milk. This comforting vegan soup features tender black-eyed peas and nutritious kale, accented with garam masala and fresh herbs, perfect for cold days or a nourishing meal anytime.
Ingredients
Scale
Beans and Greens
- 1 – 15.5 oz (439 g) can of black-eyed peas, drained and rinsed
- 4-5 kale leaves, trimmed and roughly chopped
Spices and Aromatics
- 1-inch piece fresh ginger, peeled
- 2-3 cloves garlic, smashed and peeled
- 1 Serrano chili pepper, roughly chopped (optional)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/4 tsp asafetida
- 1 tsp garam masala
- Salt, as needed
Vegetables
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
Liquids and Oils
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 1 – 13 oz (400 ml) can coconut milk
- Approx. 13 oz (400 ml) water (about 1 & 3/4 cups)
Garnishes
- 8 to 10 sprigs fresh cilantro, leaves roughly chopped
- 2-3 medium green onions, thinly sliced
Instructions
- Prepare aromatics: Crush the fresh ginger, garlic, and Serrano chili pepper together using a mortar and pestle, spice grinder, or finely chop them to release their flavors.
- Heat spices in oil: In a medium pot or deep sauté pan, heat the neutral oil over medium heat until shimmering. Add cumin seeds, mustard seeds, turmeric, and asafetida. Let the seeds sizzle and the turmeric and asafetida froth slightly.
- Sauté onion: Add the chopped onion to the pan, season with salt to aid softening, and cook for 4-5 minutes stirring frequently until onions turn light brown and translucent.
- Add crushed aromatics: Stir in the ginger, garlic, and chili mixture. Sauté for 1 minute to develop their aroma.
- Bloom garam masala: Add garam masala and sauté for about 30 seconds to enhance its flavor.
- Cook tomatoes: Add chopped tomatoes, season with additional salt, and stir well. Cover and cook on medium-low heat for 5-7 minutes until the tomatoes have softened and moisture is absorbed.
- Add black-eyed peas and liquids: Stir in the drained and rinsed black-eyed peas, followed by the can of coconut milk. Add water using the empty coconut milk can to measure and pour it into the pot. Stir to combine all ingredients evenly.
- Add kale and simmer: Stir in the chopped kale, mix well, and bring the soup to a gentle boil uncovered over medium heat. Let it cook for 5-7 minutes to allow the flavors to meld and kale to soften slightly.
- Serve and garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with roughly chopped cilantro leaves and thinly sliced green onions. Serve warm alongside warmed naan bread.
Notes
- This soup provides a warming, nutritious meal ideal for chilly weather or as a comforting New Year’s Day dish symbolizing good luck.
- Using canned black-eyed peas speeds up preparation; dried peas require prior soaking and longer cooking.
- Adjust Serrano chili amount to your preferred spice level or omit if you prefer mild flavors.
- For storage, keep the soup refrigerated for up to 3 days and reheat gently on the stovetop.
- Serve with naan or your favorite crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
