Thursday, January 19, 2012

Coconut Black Eyed Pea Soup

black eyed peas are often associated with new years day. they are said to bring good luck and therefore are eaten the first day of the year to bring luck and prosperity to the coming year. black eyed peas have also been recorded as been consumed for good luck on rosh hashana, the jewish new year.

there must be something to this thing so we did one better. we had black eyed pea soup on new years eve. that's right, we ate a bowl full of good luck at least 12 hours before most people do. since then it's been raining four leaf clovers, i find heads-up pennies all over the ground, and seven horseshoes appeared over our door. 

truth be told, i didn't really think i liked black eyed peas. i only remember having them once and they were plain and mealy. this soup blew my low expectations out of the water. our friends made the soup and after my first bowl (i had two), i begged for the recipe. it's surprisingly easy and packed with protein and flavor! i like adding a couple dashes of hot sauce to the top of my bowl to give it a little extra spice but it tastes delicious without it too. the curry just gives it a hint of flavor and doesn't overpower the soup at all.

try whipping up a pot of good luck. 19 days into the new year is fine. it's never too late.

p.s. this soup is gluten-free, vegetarian (if you use vegetable stock), and dairy-free!

Coconut Black Eyed Pea Soup
serves 4-6

1 tbs olive oil
1 large onion, finely chopped
2 - 15oz cans black eyed peas, drained and rinsed
2 - 15 oz cans coconut milk (i used lite but regular works too)
1 - 15 oz can chicken stock (or vegetable stock to keep it vegetarian)
1 tsp curry
hot sauce (optional)

in a large pot, heat oil to medium high heat. add chopped onion and saute until tender, 2-3 minutes. add reamining ingredients (minus hot sauce) and bring to a boil. lower heat to low and let simmer for 4-5 hours. add salt to taste and serve warm.

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