Trinidadian Black Eyed Pea Soup
Dive into the comforting flavors of the Caribbean with this Trinidadian Black-Eyed Pea Soup, a hearty and aromatic dish perfect for cozy evenings. Bursting with tender black-eyed peas, creamy coconut milk, and an array of vibrant vegetables like carrot, pumpkin, and bell pepper, this soup is a celebration of wholesome ingredients and bold spices. Infused with fresh thyme, turmeric, and a touch of optional Scotch bonnet pepper for a gentle kick, its rich, velvety texture is sure to tantalize your taste buds. Easy to prepare and simmered to perfection, this one-pot wonder comes together in just over an hour, making it an ideal weeknight meal or entertaining option. Serve it warm, garnished with cilantro and paired with crusty bread or rice for a satisfying, nutrient-packed delight that showcases the soulful essence of Trinidadian cuisine.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 6 cups Water
- 1 cup Coconut milk
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 medium Green bell pepper, diced
- 1 medium Carrot, peeled and diced
- 1 cup Pumpkin or butternut squash, diced
- 3 Green onions, chopped
- 4 Fresh thyme sprigs
- 1 Scotch bonnet pepper, whole (optional)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 Vegetable stock cube
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Rinse and soak the dried black-eyed peas in water for at least 6 hours or overnight. Drain and set aside.
In a large pot, combine the soaked black-eyed peas and 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 30-40 minutes, or until the peas start to soften.
While the peas are cooking, heat 2 tablespoons of oil in a large pan over medium heat. Sauté the diced onion, minced garlic, green bell pepper, and carrot for 5 minutes, or until softened.
Add the sautéed vegetables to the pot of black-eyed peas. Stir in the pumpkin, green onions, thyme sprigs, turmeric, ground cumin, and the vegetable stock cube. If using, add the whole Scotch bonnet pepper for flavor (take care not to burst it unless you want extra heat).
Pour in the coconut milk and stir well. Simmer over low heat for another 30 minutes, stirring occasionally to prevent sticking.
Taste and season the soup with salt and black pepper. Remove the Scotch bonnet pepper and thyme sprigs before serving.
Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve warm with crusty bread or rice on the side.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
