Black Eyed Pea Soup
1 onion, chopped
2 tsp vegetable oil
1 acorn squash, peeled, seeded & chopped
2 medium carrots, chopped
1 1/2 cups cooked black eyed peas
3 - 4 cups vegetable broth
1/2 cup shredded coconut
1 bay leaf
1 tsp coriander
1/2 tsp turmeric
1/2 cup frozen or fresh corn kernels
1 tbsp basil concentrate (optional)
1 - 2 tbsp tamari to taste
1 tbsp arrowroot powder or 2 tbsp oat or wheat flour
Instructions:
Saute the onion in the oil until soft. Add the squash and carrots and cook another 5 minutes. Add the broth, peas, coconut, spices and corn. Let cook 40 minutes or until squash is tender. Blend the arrowroot powder with some cold water and add it to the soup pot along with the tamari and basil concentrate - cook for another three - five minutes only and then serve. Serves 4 - 6
Posted on: December 15th, 2004 Credit:
