Description
A cozy, flavorful Spicy Black-Eyed Peas & Kale Soup simmered in a fragrant spiced coconut milk broth, perfect for chilly days or a comforting meal. This Indian-inspired vegetarian soup combines black-eyed peas, fresh kale, and warming spices like cumin, turmeric, and garam masala for a hearty and nutritious dish.
Ingredients
Scale
Main 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 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)
- 4-5 kale leaves, trimmed and roughly chopped
- 8 to 10 sprigs fresh cilantro, leaves roughly chopped (for garnishing)
- 2-3 medium green onions, thinly sliced (for garnishing)
Instructions
- Prepare the spice paste: Crush the peeled ginger, smashed garlic cloves, and roughly chopped Serrano chili pepper in a mortar and pestle, or finely chop them together using a spice grinder or knife to create a spice paste.
- 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, and asafetida. Allow them to sizzle and the turmeric and asafetida to froth to release their aroma, about 30 seconds to 1 minute.
- Sauté onions: Add the chopped onion to the pan and season with salt to help soften. Cook for 4-5 minutes, stirring frequently, until the onion turns light brown and translucent.
- Add spice paste and garam masala: Stir in the crushed ginger-garlic-chili paste and sauté for 1 minute. Then add 1 teaspoon garam masala and sauté for another 30 seconds to bloom the spices.
- Cook the tomatoes: Add the chopped tomatoes to the pan, season with additional salt, stir well to combine, cover and cook over medium-low heat for 5-7 minutes until the moisture is mostly absorbed and the tomatoes have softened.
- Add black-eyed peas and liquids: Stir in the drained and rinsed black-eyed peas, then pour in the can of coconut milk. Refill the empty coconut milk can with water and add it to the pot. Stir to combine all ingredients thoroughly.
- Add kale and simmer: Stir in the chopped kale leaves. Mix well and bring the soup to a gentle boil over medium heat, uncovered, for 5-7 minutes, allowing the kale to soften and flavors to meld.
- Serve and garnish: Remove the pot from heat and ladle the soup into bowls. Garnish with roughly chopped fresh cilantro leaves and thinly sliced green onions. Serve warm alongside warmed naan bread.
Notes
- This spiced soup is perfect for chilly days or as a comforting New Year’s Day dish symbolizing good luck.
- For storage, refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
- For a spicier soup, increase the Serrano chili pepper or add chili powder.
- Using fresh kale ensures a nice texture, but you can substitute with spinach or collard greens if preferred.
- Rinsing canned black-eyed peas reduces sodium and improves taste.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
