This is my contribution to No Croutons Required for January. The theme is to make a soup or salad featuring black-eyed peas. I look forward to your entries.
I adapted this recipe from River Cottage Everyday Veg. This beautiful book was a gift from my dear friend Jacqueline of Tinned Tomatoes. I will be writing much more about this book in the near future but for now I can say I am so impressed with the recipes that I have already made four recipes and have more planned. I am most smitten with so many of the dishes presented that include beets and goat cheese and all of the recipes are vegetarian friendly. Vegans will also be sure to find recipes that are suitable to their diet. We should all eat more vegetables to ensure good health. More than 200 hundred recipes are featured that will have your mouth watering.
Though the author is not vegetarian he has embraced meat-free meals. "I love the slight lawlessness of this way of eating. It's all so much less predictable and fun and more fun than being a slave to meat." Pretty much every recipe is accompanied with a gorgeous photo and readers are presented with a fine array of comfort foods, salads, raw veg dishes, breads, quick suppers, pasta and rice, mezze and tapas, side dishes and roasted and grilled vegetables. I also like the various alternatives that go along with many of the recipes. Creative cooks will be sure to find much inspiration in the kitchen.
|Black-Eyed Pea Soup with Tomatoes and Spices|
|Recipe by Lisa Turner|
Adapted from River Cottage Everyday Veg
Published on January 9, 2012
A fragrant, nourishing and seasoned black-eyed pea soup with tomatoes, vegetables and a light spicing — delicious on a cool evening
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More Black-Eyed Pea dishes from Lisa's Vegetarian Kitchen you may enjoy:
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Indian Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Curried Black-Eyed Peas
On the top of the reading stack: cookbooks of course
Audio Accompaniment: Sasha