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Creamy Curried Black Eyed Pea Soup (Vegan, 1 Pot!) Recipe

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4.1 from 6 reviews

This Creamy Curried Black Eyed Pea Soup is a comforting, flavorful vegan one-pot meal packed with tender black eyed peas, sweet potatoes, and kale in a rich coconut curry broth. Perfect for a nourishing lunch or dinner, it’s easy to make with simple ingredients and pairs beautifully with rice, cornbread, or toasted crusty bread.

Ingredients

Vegetables and Aromatics

  • 1 large onion (white or yellow), diced (~2 ½ cups or 300 g)
  • 1 large white (Japanese) sweet potato, cut into 1-inch cubes (~1 pound or 460 g)
  • 1 large red bell pepper, diced into 1/4-inch pieces
  • 4 medium cloves garlic, minced (~2 Tbsp or 18 g)
  • 1 Tbsp freshly grated ginger
  • 3 cups chopped kale, stems removed
  • 1-2 Tbsp freshly squeezed lime juice (from 1/2 lime, ~15-30 ml)

Spices and Seasonings

  • 1 Tbsp olive, coconut, or avocado oil
  • 2 Tbsp DIY or store-bought curry powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2-3/4 tsp sea salt (adjust depending on broth saltiness)
  • 1 Tbsp coconut aminos

Liquids and Beans

  • 4 cups vegetable broth
  • 1 (14-ounce) can light coconut milk
  • 1 cup dried black eyed peas (or two 15-ounce cans, drained and rinsed)

Serving Suggestions (Optional)

  • Brown rice, white rice, quinoa, or cauliflower rice
  • Perfect vegan cornbread
  • Toasted crusty bread
  • Freshly chopped cilantro for garnish

Instructions

  1. Heat the oil and sauté vegetables: Warm the oil in a large pot over medium heat. Add diced onion, sweet potato cubes, and red bell pepper. Cook for about 4-5 minutes until the vegetables are slightly softened, stirring occasionally.
  2. Add aromatics and spices: Stir in minced garlic, grated ginger, curry powder, crushed red pepper flakes, and sea salt. Cook for 1 minute until the spices become fragrant, stirring constantly to prevent burning.
  3. Add liquids and black eyed peas: Pour in the coconut aminos, vegetable broth, and light coconut milk. Stir well, scraping up any browned bits from the bottom of the pot. Add the black eyed peas. Bring the mixture to a boil over medium-high heat.
  4. Simmer the soup: Reduce heat to low and let the soup simmer uncovered. Stir occasionally and cook until the black eyed peas are tender, about 30-40 minutes. If using soaked or canned peas, adjust cooking time accordingly.
  5. Cook kale and finish soup: Once the peas are tender, add the chopped kale. Cook another 5-10 minutes until the kale wilts. Stir in fresh lime juice. Adjust seasoning by adding more coconut aminos, salt, or red pepper flakes as desired.
  6. Serve and garnish: Serve the soup warm, either on its own or with your choice of rice, vegan cornbread, or toasted crusty bread. Garnish with freshly chopped cilantro if desired. Store leftovers in the refrigerator for 3-4 days or freeze for up to a month, reheating gently on the stovetop.

Notes

  • If using dried black eyed peas, soaking overnight will reduce cooking time and improve digestibility.
  • Canned black eyed peas can be used as a quick alternative; add them later in the cooking process and reduce simmer time accordingly.
  • Adjust salt level according to the saltiness of your vegetable broth.
  • For extra creaminess, use full-fat light coconut milk.
  • This soup freezes well; portion leftovers before freezing for convenient meals.

Find it online: https://simpleplatter.com/creamy-curried-black-eyed-pea-soup-vegan-1-pot-recipe/