Description
This Spicy Black-Eyed Peas & Kale Soup is a comforting and flavorful dish featuring tender black-eyed peas simmered with fresh ginger, garlic, and Serrano chili in a fragrant spiced coconut milk broth. Enhanced with kale and garnished with cilantro and green onions, this vibrant, warming soup is perfect for chilly days or a nourishing meal any time.
Ingredients
Scale
Soup Base
- 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 of choice
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/4 tsp asafetida
- 1 medium onion, chopped
- Salt, as needed
- 1 tsp garam masala
- 2 medium tomatoes, chopped
- 1-13 oz (400 ml) can coconut milk
- 13 oz (400 ml) water, approx. 1 3/4 cups
Vegetables and Garnish
- 4-5 kale leaves, trimmed and roughly chopped
- 8-10 sprigs fresh cilantro leaves, roughly chopped
- 2-3 medium green onions, thinly sliced
Instructions
- Prepare the aromatics: Begin by crushing the fresh ginger, garlic, and Serrano chili pepper using a mortar and pestle, spice grinder, or finely chopping them together until well combined to release their flavors.
- Heat oil and toast spices: In a medium pot or deep sauté pan, heat 2 tablespoons of neutral oil over medium heat. Once shimmering, add cumin seeds, mustard seeds, turmeric, and asafetida. Cook until the seeds start to sizzle and the spices froth, about 1 minute.
- Sauté onion: Add the chopped onion to the spiced oil, seasoning with salt to help soften. Stir frequently and cook for 4-5 minutes until the onion turns light brown and translucent.
- Add garlic-ginger mixture: Stir in the crushed ginger-garlic-chili mixture and sauté for another minute to blend the flavors.
- Bloom garam masala: Sprinkle in 1 teaspoon garam masala and cook for 30 seconds to release its aroma.
- Cook tomatoes: Add the chopped tomatoes to the pot, season with additional salt, and stir well. Cover and simmer on medium-low heat for 5-7 minutes until the tomatoes break down and moisture is absorbed.
- Add black-eyed peas and liquids: Add the drained and rinsed black-eyed peas followed by the can of coconut milk. Refill the empty coconut milk can with water and add it to the pot. Stir everything until fully combined.
- Add kale and simmer: Stir in the chopped kale and mix well. Bring the soup to a gentle boil uncovered over medium heat, and cook for 5-7 minutes until the kale wilts and soup is heated through.
- Finish and serve: Remove the pot from heat. Ladle the soup into bowls and garnish with fresh chopped cilantro and thinly sliced green onions. Serve warm alongside warmed naan bread or your favorite side.
Notes
- This hearty soup combines black-eyed peas and kale in a rich spiced coconut broth, making it ideal for cozy fall or winter meals.
- Adjust the amount of Serrano chili according to your spice tolerance; omit if you prefer a milder soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- For added protein, consider adding cooked chicken or tofu to the soup.
- Serve with warm naan or crusty bread to soak up the flavorful broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
