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Jamaican Pigeon Peas Soup [Vegan]

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Although this soup includes starchy vegetables like yam and sweet potatoes, the broth is light, making it the perfect meal as the weather gets warmer. Legumes and potatoes make it hearty, meaning that this soup will leave you feeling full and satisfied. Chili pepper is slowly simmered with fresh and dry herbs for a deliciously subtle flavor that's never too spicy.

Jamaican Pigeon Peas Soup [Vegan]

This Recipe is :

Vegan

Cook Time

60

Ingredients

  • 2/3 cup of dried pigeon peas or black-eyed peas
  • 8 cups of vegetable broth
  • a bunch of callaloo or spinach, shredded
  • 2large spring onions, white parts only, chopped
  • 4 sprigs of thyme or 1 tablespoon of dried thyme
  • 4 pimento seeds or 1/2 teaspoon of ground allspice
  • 1 large sweet potato, peeled and cut into chunks
  • 1 large piece of yellow yam, peeled and cut into chunks
  • 1 small onion, sliced
  • 3 garlic cloves, chopped
  • 1/2 teaspoon of black pepper
  • 1 scotch bonnet or 1 fresh chili
  • 1 large carrot, sliced (optional)

Preparation

  1. Place the pigeon peas in a large pot with water and leave to soak overnight.
  2. Discard the water that soaked the pigeon peas and rinse thoroughly.
  3. Add another batch of water to the pot with the peas, bring to the boil uncovered for around 45 minutes, or until slightly tender. The peas will cook in its entirety when added to the soup, but make sure they have cooked for the most part.
  4. Meanwhile, proceed with preparing the base of the soup, add the 8 cups of water to a stock pot and bring to the boil.
  5. Add the scallion, pimento, garlic, thyme, and sliced onions to the stock and give a good stir.
  6. Reduce the heat to a simmer, cover with lid for 15 minutes to allow the flavors to infuse.
  7. Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot, and pigeon peas to the pot. Carefully add the scotch bonnet, ensuring it doesn’t burst to release the heat, we want the flavor to infuse with the soup, not heat it.
  8. Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture.
  9. Serve accordingly.

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AUTHOR & RECIPE DETAILS


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Traditional Caribbean recipes made vegan. I am the founder of That Girl Cooks Healthy – The healthy haven for gluten and dairy free recipes. Being of Caribbean heritage, I want to empower people and teach how to cook some of their traditional Caribbean recipes using healthier alternatives.


 

 

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