Fragrant Coconut Rosemary Black-Eyed Pea Soup – Vegan and Gluten-Free

Dive into a delightful bowl of Coconut Rosemary Black-Eyed Pea Soup, where the aroma of coconut milk and fresh rosemary fills your kitchen effortlessly. Perfect for a cozy dinner, this vegan and gluten-free soup is a healthy choice that will leave you satisfied.

My culinary journey has taken me to the most tantalizing places around the world and has blessed me with the most unexpected gastronomic experiences. While it is always great to be outside to get a piece of the world, a taste of home will always hit differently. Home is where you are yourself the most, and in the setting of cooking, home is where you grow — experimenting with different techniques or combinations, both unexpected or not.

This Coconut Black-Eyed Pea Soup is something that was born out of my experiment to create a hearty and healthy soup. It was a chilly day so I knew I had to make something hot, soupy, and easy, but healthy enough to help me hit my macros for the day. I had coconut milk from the curry I was doing the other day, some kale for my salad the other night, and a couple of black-eyed peas for my breakfast the day before — so I got cooking.

Black-eyed peas may not be a glamorous ingredient, but they are extremely versatile and healthy. Adding rosemary and other aromatics or spices won’t easily damage the taste of these legumes so it’s fairly easy to elevate them.

Coming Together

As the soup bubbled away on my stove, its strong aroma filled my kitchen — who knew something as simple as legumes could smell this rich? It was a new smell that was so good, it got my family out of their rooms in curiosity. And, when the soup all came together, it was everything it needed to be on a chilly night. To me, this Coconut Rosemary Black-Eyed Pea Soup has always been a warm and comforting treat that never failed to nourish me. It can be the same thing for you too!

So, don your apron and head to the kitchen now!

Chef’s Notes – Coconut Rosemary Black-Eyed Pea Soup

Perfect Pairings: This soup pairs well with crusty bread or a side salad for a complete meal.
More Protein: For added protein, consider adding cooked quinoa or chickpeas to the soup.

Coconut Rosemary Black-Eyed Pea Soup

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Course: SoupCuisine: Gluten-Free, VeganDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For Soaking
1 lb dry black-eyed peas
6 cups water
For Soup
1 tablespoon oil
1 large yellow onion, diced
5 oz sliced button bella mushrooms
1 rosemary sprig
3 cups coconut milk (full fat)
4 cups water or vegetable broth
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups shredded kale leaves
Alternative Ingredients
Vegetable broth can be used instead of water for a richer flavor.
Spinach can be substituted for kale.

Directions

In a large bowl, soak the dry black-eyed peas in 6 cups of cold water for at least 4 hours.
Heat a sauté pan over high heat and add oil. Saute the diced onion and sliced mushrooms until the onion is transparent and fragrant.
Drain and rinse the soaked peas and transfer them to a pressure cooker along with the remaining ingredients except kale and black pepper.
Cook in the pressure cooker on low heat for 4 minutes following the manufacturer’s instructions.
Once the pressure releases naturally, add the shredded kale leaves and gently stir into the soup.
Season with black pepper to taste and serve hot.