I am always raving about my peas soup. I think by now, anyone that knows me knows that every Friday evening my family has peas soup. I am not going to say that it is to “die” for. But I am telling you it is so delicious, rewarding to the pallet, and filling, that it is to “live” for!
I recommend that you try this meatless red peas soup for you and your family too! We do not add any soup mix to it and so you will taste all the natural flavors of the food, seasoning, and spices. It is vegan and gluten-free! We love our soup a little more on the thicker/ heavier side, so it is not an appetizer as it will have you filled when you are done. Without any further ado, let us dig in!
Ingredients:
- 1lb Yellow yam– A fresh dry piece of yellow yam is what you should go for to add to your soup. It contributes to the texture of hard versus soft foods.
- 1lb Coco- This is a harder type of food and will contribute to the texture.
- 1lb Sweet potato- This adds a different flavor that you don’t usually get with soup, it gives a slightly sweet flavor and makes for a richer taste
- 1lb Irish potato
- 1lb Pumpkin– Use a nice dry piece of pumpkin that is rich in color. It will add great flavor and color to your soup
- 1/2 lb dasheen– This will help to thicken the soup and add a creamy texture.
- 1/2 lb red peas/kidney beans- This helps to thicken your soup, but it is also a good source of protein.
- 1/4 lb peanuts (optional- This is optional, especially if you are allergic to peanuts like I am. It gives an extra protein punch.
- 1/2 of a medium-sized breadfruit
- 250 ml coconut milk– This is a must-have in your soup! The flavor and creaminess that this brings cannot be replaced. With the right coconut, there goes all the fat you need in a soup. You can use milk from the tin or sachet, but I recommend making it from scratch. It makes a world of difference.
- Water
- 1/2 dozen Okra– This will help to thicken your soup and add a smooth texture to it. Okra is rich in fiber and helps with a steadier release of starch, so is a great addition, especially for diabetics.
- 1 Cho Cho– Cho Cho is rich in fiber, water, and vitamins and helps to balance out the starchy foods that are in this recipe
- 1 Carrot
- 2 corns– Corns give your soup added texture. It is nice to have something to chew on. It also serves as good flavor.
- 2 cloves garlic– Some people are not a fan of garlic, so you can make this optional, especially if you have all the other spices and seasonings.
- 1 stalk scallion– Use fresh scallion for the best flavor.
- 2 sprigs thyme
- 1 medium-size scotch bonnet– Do not leave this out. Talk about flavor!
- 6 pimento berries– This is great for a mild spicy flavor
- Small piece of ginger– Ginger adds a little spicy flavor that is not too harsh
Instructions:
- Blend coconut milk with ginger, strain, and set aside for later
- Soak peas and peanuts overnight
- Pour off the water that it was soaked in and add fresh water to cover it (optional, if you prefer to cook it with the same water, then it is up to you). Add one clove of fresh garlic and salt to taste
- Cook slowly, adding water as needed until soft (You may also cook using a pressure cooker and then transfer to pot).
- Chop corns and add to pot
- Dice starchy foods- yam, coco, dasheen, sweet potato, Irish potato, and breadfruit.
- Add to pot and allow to cook for 20 mins
- Dice pumpkin, Cho Cho, okra, and carrot
- Add to pot and allow to cook for another 15 mins
- Add coconut milk-ginger mixture
- Add seasoning, spice (scallion, thyme, garlic, pimento, scotch bonnet), and salt to taste if needed.
- Simmer until you get your desired thickness.
- Serve hot and enjoy!
This recipe serves 8 persons if you don’t go back for seconds. It will bring warmth to your soul and joy to your tummy!
