Creamy Curried Black Eyed Pea Soup (Vegan, 1 Pot!)
Creamy black eyed pea soup with curry powder, coconut milk, and lots of veggies! An easy, comforting, vegan meal with just 1 pot required!
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 Tbsp olive, coconut, or avocado oil
- 1 large onion (white or yellow), diced ((1 large onion yields ~2 ½ cups or 300 g))
- 1 large white (Japanese) sweet potato*, cut into 1-inch cubes ((1 large sweet potato is ~1 pound or 460 g))
- 1 large red bell pepper, diced into 1/4-inch pieces
- 4 medium cloves garlic, minced ((4 medium cloves yield ~2 Tbsp or 18 g))
- 1 Tbsp freshly grated ginger*
- 2 Tbsp DIY curry powder ((or store-bought))
- 1/2 tsp crushed red pepper flakes
- 1/2 -3/4 tsp sea salt ((depending on the saltiness of your broth // add more to taste))
- 1 Tbsp coconut aminos
- 4 cups vegetable broth*
- 1 (14-ounce) can light coconut milk
- 1 cup dried black eyed peas ((or use two 15-ounce cans, drained and rinsed, in place of 1 cup dried beans))
- 3 cups chopped kale*, stems removed
- 1 -2 Tbsp freshly squeezed lime juice ((1/2 lime yields ~1-2 Tbsp or 15-30 ml))
- Brown rice, white rice, quinoa, or cauliflower rice
- Perfect vegan cornbread
- Toasted crusty bread
- Freshly chopped cilantro
Steps
-
Heat the oil in a large pot over medium heat. Once hot, add the onion, sweet potato, and bell pepper and sauté until slightly softened, about 4-5 minutes.
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Add the garlic, ginger, curry powder, red pepper flakes, and salt and cook for 1 minute, stirring until fragrant.
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Add the coconut aminos, broth, and coconut milk and stir to scrape up any browned bits on the bottom of the pot. Add the black eyed peas and bring to a boil over medium-high heat. Reduce the heat to low to maintain a simmer and cook (uncovered), stirring occasionally, until the black eyed peas are tender, about 30-40 minutes (see notes if using soaked or canned black eyed peas).
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Once the black eyed peas are tender, stir in the kale and cook until wilted, about 5-10 minutes. Add the lime juice and adjust as needed, adding more coconut aminos for depth of flavor, salt to taste, and/or red pepper flakes for heat.
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This soup is delicious on its own or paired with rice, cornbread, or toasted bread. Garnish with fresh cilantro, if desired. Any leftover soup will keep in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). Reheat in a saucepan on the stovetop over medium heat until warmed through.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive | 1 tbsp | - | - |
| onion | 1 large | - | - |
| white | 1 large | - | - |
| red bell pepper | 1 large | - | - |
| cloves garlic | 4 medium | - | - |
| freshly grated ginger* | 1 tbsp | - | - |
| DIY curry powder | 2 tbsp | Rp 8.000/100g | Rp 2.400 |
| crushed red pepper flakes | 0.5 tsp | - | - |
| -3/4 tsp sea salt | 0.5 | - | - |
| coconut aminos | 1 tbsp | - | - |
| vegetable broth* | 4 cups | - | - |
| 1 | - | - | |
| dried black eyed peas | 1 cup | - | - |
| chopped kale* | 3 cups | - | - |
| -2 Tbsp freshly squeezed lime juice | 1 | - | - |
| Brown rice | - | - | - |
| Perfect vegan cornbread | - | - | - |
| Toasted crusty bread | - | - | - |
| Freshly chopped cilantro | - | - | - |
*Estimated market prices, may vary by region
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