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Recipes

Kale and black-eyed pea soup

This recipe from Michael Kelly of GIY is healthy and delicious.

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Serving: 6
Time: 1hr +
Difficulty: Easy

Ingredients

  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 6 large carrots, chopped
  • 2 stalks celery
  • 2 cloves garlic, minced
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped dried sage
  • 1 teaspoon cumin
  • 1 chilli, finely chopped
  • Salt and pepper
  • 1.8l vegetable stock
  • 1x400g tin dried black-eyed peas or pinto beans
  • 225g kale, chopped

Directions

  1. In a large saucepan on a medium heat, add coconut oil and onions and cook until softened.
  2. Add in celery, carrots, and garlic and cook until the mixture is nice and caramelised and cooked through. 
  3. Add herbs, spices, chilli and a good sprinkling of salt and pepper and stir well.
  4. Pour in the vegetable stock, beans, and kale. Cook for 1-2 hours on a medium heat until the beans and carrots are tender.

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Tips

This will make a great healthy lunch or if you want to turn it in to a hearty supper, add 100g of cooked pasta (something small like macaroni) and serve with crusty bread.