This Veggie Black-Eye Pea Soup one of the dishes that I crave for during the cold season. The soup has a nice medley of vegetables. Black-eyed peas are easy to cook and have the perfect 'bite' to them.
Course Appetizer, Main Course, Side Dish, Soup
Cuisine International
Keyword black eyed peas, broth, celery soup, fall soup, mixed vegetable soup, plant protein, vegetable broth, veggie soup, winter soup
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Wash and soak black-eyed peas in water for 6-8 hours. Drain, add 1 cup water and cook in a pressure cooker or Instant Pot for 6 minutes. If you are in a bind, feel free to use the BPA-free canned/cooked version.
Heat oil. Add garlic, green chili and ginger. Sauté for a minute or until the garlic browns.
Add sliced onions and sauté until translucent.
Add diced carrots and celery and mix well for a couple of minutes.
Add vegetable broth, close the lid and allow everything to gently simmer. Stir occasionally. Add salt to taste.
When the carrots and celery are firmly done (not too mushy), add black-eye peas. Mix well and allow everything to reach a simmer.
Add chopped parsley and turn off the heat. The herbs will gently wilt in the heat. Add lime or lemon juice. Adjust salt and tanginess to your preference.
Dry roast nigella seeds stirring constantly for about 2-3 minutes.
Dole out hot soup into bowls. Sprinkle toasted nigella seeds before serving.