Black-Eyed Pea Soup
This is a perfect soup for a cold snowy day. It warms up your whole body, and makes you happy. Trust me😊
A glass of red wine, a crunchy baguette, and the beautiful wintry view outside paired with this hearty soup will keep you cozy even when it's chilly out.
So good and easy to make!
1 onion, thinly chopped
1 long carrot, thinly chopped
1 parsnip, thinly chopped or grated
2 celery stalks, thinly chopped
1 teaspoon olive oil
2 tablespoons semolina flour
1 tablespoon shawarma spice
2 cups black-eyed peas soaked overnight and drained
1 tablespoon vegetable base
5 cups boiling water
1 bunch fresh cilantro, thinly chopped
In a heavy soup pot add olive oil and the onion, sauté for a few minutes, then add the rest of the chopped vegetables. Keep sautéing for a few minutes, then add the semolina flour and shawarma spices, and sauté for a couple of minutes. Then, add the water, vegetable base, and the black-eyed peas.
Bring to a boil, then simmer for about 30 minutes until the beans are completely softened.
Serve hot with a nice crunchy baguette to dip.