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Black-Eyed Pea Minestrone Soup
This Black-Eyed Pea Minestrone Soup offers a unique blend of hearty black-eyed peas, sweet pineapple, and vibrant vegetables. Infused with aromatic star anise and a hint of chili heat, it’s a comforting, nutrient-rich bowl of goodness. Perfect for those seeking a wholesome and flavorful plant-based soup with an unexpected tropical twist!
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
Servings:
2
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250 mlwater
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2 pcsmedium tomatoes 200g, cubed
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30 gblack-eyed peas
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30 gpurple sweet potatoes cubed
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30 gcauliflower chopped
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30 gpineapple chopped
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2 pcsstar anise
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4 pcsbay leaves
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1 pcsmall dry red chili
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200 mlwater
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½ tspfine sea salt
Instructions
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Rinse and soak the black-eyed peas in water overnight. Drain and rinse them thoroughly.
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Peel and cube the purple sweet potatoes.
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Wash and chop the cauliflower into small pieces.
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Wash and cube the tomatoes.
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In a pot with 250ml of water, add the tomatoes, black-eyed peas, pineapple, star anise, and bay leaves. Cook for 15 minutes.
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Add the cauliflower and sweet potatoes to the pot. Continue cooking for another 15 minutes.
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Add the dry red chili and cook for an additional 3 minutes.
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Stir in the sea salt and cook for 2 more minutes before turning off the heat.
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Garnish with parsley or coriander leaves before serving.
