Recipe from “Superfood Kitchen” by Julie Morris
This is a great and satisfying soup full of flavor and texture. Hope you enjoy it!
1 tablespoon coconut oil
2 cups onions, diced (about 1 medium onion)
6 cloves garlic, minced
3 stalks celery, diced
1 sweet pepper, diced
1 tablespoon fresh oregano leaves, chopped
½ teaspoon fresh thyme leaves, chopped
¼ teaspoon chipotle powder
1 tablespoon smoked paprika
3 cups vegetable stock cups water
3 cups cooked black-eyed peas
1 bunch kale, stemmed and leaves chopped
½ lemon, juiced
fresh parsley, chopped, for garnish
sea salt and freshly ground black pepper to taste
1. In a large pot, melt the coconut oil over medium heat. Add the onions and garlic and cook for 2 minutes, stirring occasionally.
2. Add the celery and bell pepper and cook a few minutes longer. Stir in the herbs and spices, cooking for about 30 seconds. Add the vegetable stock, water, black-eyed peas, and a pinch of sea salt. Bring to a gentle simmer and cook, uncovered for 30 minutes, adding more water if needed. Taste and adjust the salt if desired.
3. After the soup is fully cooked through, stir in the kale and keep over the heat for a minute longer, just enough to wilt the kale. Add the lemon juice and turn off the heat. Top with parsley and serve.
Makes 6-8 Servings