This creamy, partially blended soup has so much going for it and makes a cozy meal on a cool night! A plantain adds a touch of sweetness and holds up like a potato in this soup—if you prefer a more peppery taste, use a parsnip instead. Black-eyed peas and kale add extra body and substance, and cashews give the soup a creamy texture. This recipe starts with store-bought mirepoix (meer-PWAH), a classic aromatic combo of onion, celery, and carrot. See below for shopping tips and how to make your own.
Tips
Cashews: Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
Make your own mirepoix: The formula for making your own is 2 parts chopped onion to 1 part each diced celery and diced carrot. For this recipe, you need 1 cup chopped onion plus ½ cup each of diced carrot and celery.
Where to buy mirepoix: Trader Joe’s sells it fresh in 14.5-oz. tubs, and you can find it fresh near the bagged greens at many supermarkets. Cascadian Farm, Kroger, and other stores sell it frozen.
For more inspiration, check out these tasty ideas:
- New Year’s Day Soup with Black-Eyed Peas
- Veggie Jambalaya with Black-Eyed Peas
- Black-Eyed Pea Burgers
- 8-Ingredient Lentil Soup with Potatoes and Kale
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 1 medium unripe (green) plantain or 1 medium parsnip
- 8 cups low-sodium vegetable broth
- 12 oz. yellow potatoes, peeled (if desired) and cut into 1-inch pieces
- ½ cup raw cashews, soaked (see tip, recipe intro)
- 3 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained (3 cups)
- 4 cups chopped fresh kale, tough stems removed
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
Instructions
- In a 4- to 6-quart pot cook mirepoix over medium 6 to 8 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Cut peel off plantain; cut plantain in half lengthwise then slice in ½-inch-thick moons. Add plantain, broth, and potatoes to pot. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until plantain and potatoes are just tender.
- Using a slotted spoon, transfer 1 cup of the cooked plantain and potatoes to a blender. Add 1 cup of the broth from the soup, the cashews, nutritional yeast, lemon juice, and salt. Cover and blend until smooth, scraping sides as needed.
- Add black-eyed peas and kale to soup in pot. Cook, uncovered, 3 minutes or until kale is just tender. Add blended cashew mixture and the parsley to pot; cook and stir 1 minute. Season with pepper. Top servings with additional parsley and pepper.
The post Potato-Kale Black-Eyed Pea Soup appeared first on Forks Over Knives.
