Description
A cozy and flavorful Spicy Black-Eyed Peas & Kale Soup simmered in a fragrant spiced coconut milk broth. This hearty vegan soup combines black-eyed peas, fresh kale, and aromatic Indian spices for a nourishing meal perfect for chilly days or celebrations like New Year’s Day.
Ingredients
Scale
Main Soup Ingredients
- 1 (15.5 oz / 439 g) can black-eyed peas, drained and rinsed
- 1-inch piece fresh ginger, peeled
- 2-3 cloves garlic, smashed and peeled
- 1 Serrano chili pepper, roughly chopped (optional)
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/4 tsp asafetida (hing)
- 1 medium onion, chopped
- Salt, to taste
- 1 tsp garam masala
- 2 medium tomatoes, chopped
- 1 (13 oz / 400 ml) can coconut milk
- Approx. 1 3/4 cups (400 ml) water
- 4-5 kale leaves, trimmed and roughly chopped
For Garnish
- 8-10 sprigs fresh cilantro, leaves roughly chopped
- 2-3 medium green onions, thinly sliced
Instructions
- Prepare the Aromatics: Using a small mortar and pestle, crush the fresh ginger, garlic cloves, and Serrano chili pepper together to form a coarse paste. Alternatively, finely chop them or use a spice grinder.
- Heat Spices in Oil: In a medium pot or deep sauté pan, heat 2 tablespoons of neutral oil over medium heat until shimmering. Add cumin seeds, mustard seeds, turmeric powder, and asafetida.
- Sauté Onion: When the seeds start sizzling and the turmeric froths, add the chopped onion along with a pinch of salt. Sauté for 4-5 minutes, stirring frequently, until the onions turn light brown and soften.
- Add Aromatic Paste: Stir in the crushed ginger-garlic-chili paste. Sauté for 1 minute to release the flavors.
- Bloom Garam Masala: Add 1 teaspoon garam masala and sauté the mixture for about 30 seconds, allowing the spices to bloom.
- Add Tomatoes and Cook: Stir in the chopped tomatoes, season with additional salt to taste, and combine well. Cover the pot and cook on medium-low heat for 5-7 minutes until the moisture is mostly absorbed.
- Add Black-Eyed Peas and Liquids: Stir in the drained black-eyed peas and pour in the canned coconut milk. Then, fill the empty coconut milk can with approx. 400 ml water and add it to the pot. Stir everything thoroughly.
- Add Kale and Simmer: Stir in the roughly chopped kale leaves. Mix well and bring the soup to a gentle boil uncovered over medium heat. Let it simmer for 5-7 minutes until the kale softens slightly and flavors meld.
- Serve and Garnish: Remove from heat and ladle the soup into bowls. Garnish with freshly chopped cilantro leaves and sliced green onions. Serve warm, ideally with warmed naan or bread.
Notes
- This soup is perfect for cold weather or any time you want a comforting, nourishing meal with a spicy kick.
- You can adjust the heat by omitting or adding more Serrano chili based on your preference.
- Use fresh kale for best texture; substitute with spinach if preferred.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- The recipe is vegan and gluten-free.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
