Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas

Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas Recipe - Vegetarian Food

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6 |

Vegetarian diet

Introduction

Gluten, Dairy, Egg-free Kale Soup with Black-eyed Peas

This gluten, dairy, and egg-free kale soup with black-eyed peas is a hearty and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and vitamins, this soup is not only delicious but also incredibly healthy.

History

This recipe is a modern twist on traditional Southern black-eyed pea soup, which is often served on New Year's Day for good luck. By adding kale and brown rice, this recipe becomes a complete meal that is perfect for any time of year.

Ingredients

2 tbsp wheat-free tamari
3 cups cooked brown rice
salt and freshly ground black pepper to taste
3 cups cooked or canned black-eyed peas, rinsed if canned
1 tbsp safflower oil
1 medium onion, chopped
1 rib celery, chopped
1 large carrot, peeled and chopped
1 tsp paprika
1 bay leaf
4 cups vegetable stock or water
14 oz (397 g) can diced tomatoes, drained
3 cups chopped kale

How to prepare

In a large pot, heat oil over medium heat.
Add onion, celery, and carrot.
Cover and cook for 5 minutes until softened.
Add paprika, bay leaf, stock or water, tomatoes, and kale. Cook, uncovered, until kale is tender, about 15 minutes.
Add peas and tamari. Simmer for 5 minutes.
Just before serving, add rice and heat through.
Season with salt and pepper.

Variations

Add diced potatoes or sweet potatoes for extra heartiness.
Swap out the black-eyed peas for chickpeas or lentils for a different flavor profile.
Stir in a spoonful of pesto or a squeeze of lemon juice for added brightness.

Cooking Tips & Tricks

Be sure to rinse canned black-eyed peas to remove excess sodium.

- Feel free to customize this recipe by adding your favorite vegetables or spices.

- For a creamier texture, blend a portion of the soup before adding the rice.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the vegetables until they are softened to ensure a flavorful base for the soup.

- Simmer the soup gently to allow the flavors to meld together.

- Adjust the seasonings to taste before serving.

Ingredient Substitutions

Use any type of leafy green in place of kale, such as spinach or Swiss chard.

- Substitute quinoa or barley for the brown rice for a different texture.

- Use vegetable broth in place of water for added flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc, or a light-bodied red, such as Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 250 calories, making it a light yet satisfying meal option.

Carbohydrates

Each serving of this soup contains approximately 45 grams of carbohydrates, making it a great source of energy for your day.

Fats

With only 5 grams of fat per serving, this soup is a low-fat option that is heart-healthy and nutritious.

Proteins

This soup provides a generous 12 grams of protein per serving, making it a satisfying and filling meal.

Vitamins and minerals

Kale is a rich source of vitamins A, C, and K, as well as minerals like calcium and iron. Black-eyed peas are also packed with vitamins and minerals, including folate and potassium.

Alergens

This recipe is free of gluten, dairy, and eggs, making it suitable for those with food allergies or sensitivities.

Summary

Overall, this kale soup with black-eyed peas is a nutritious and balanced meal that is rich in vitamins, minerals, and protein.

Summary

This gluten, dairy, and egg-free kale soup with black-eyed peas is a delicious and nutritious meal that is perfect for any occasion. Packed with protein, fiber, vitamins, and minerals, this soup is a healthy and satisfying option for a cozy night in.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a sunny day in the early spring, and I was taking a leisurely stroll through the farmer's market in town. As I wandered through the stalls, the vibrant colors and fresh scents of the produce filled the air, and I couldn't help but feel inspired.

I had always been passionate about cooking, and I loved experimenting with new ingredients and flavors. So when I came across a beautiful bunch of kale at one of the stands, I knew I had to buy it. As I chatted with the farmer about the different ways to prepare kale, he mentioned a recipe for a gluten, dairy, and egg-free kale soup with black-eyed peas that he had learned from his grandmother.

Intrigued, I asked him to share the recipe with me, and he generously agreed. He told me that the soup was not only delicious but also incredibly healthy, packed full of nutrients and vitamins. I couldn't wait to try it out for myself.

That evening, I gathered all the ingredients I would need for the soup and set to work in the kitchen. As I chopped and sautéed and simmered, the aromas of the spices and vegetables filled the air, creating a warm and inviting atmosphere.

When the soup was finally ready, I ladled myself a bowl and took a tentative sip. The flavors exploded in my mouth – a perfect balance of earthy kale, creamy coconut milk, and hearty black-eyed peas. It was a revelation. I knew that this soup would become a staple in my kitchen for years to come.

I shared the recipe with my family and friends, and they all raved about it. They couldn't believe that something so simple could be so delicious. And so, the recipe for gluten, dairy, and egg-free kale soup with black-eyed peas became a beloved favorite in our household.

Over the years, I have made this soup countless times, tweaking and adjusting the recipe to suit my tastes. Sometimes I add a squeeze of lemon for a touch of brightness, or a sprinkle of red pepper flakes for a bit of heat. But no matter how I prepare it, the soup always brings me joy and comfort.

I have since passed the recipe on to my grandchildren, hoping that they will continue the tradition of making this soup for their own families. I love the idea of this recipe being passed down through the generations, each cook adding their own personal touch to it.

As I sit here now, reminiscing about the day I first discovered this recipe, I am filled with gratitude for the people who have shared their culinary knowledge with me over the years. Cooking has always been a way for me to connect with others, to create something nourishing and delicious to share with the ones I love.

And so, as I prepare to make a pot of gluten, dairy, and egg-free kale soup with black-eyed peas for dinner tonight, I can't help but feel a sense of contentment. This recipe is more than just a meal – it is a testament to the power of food to bring people together, to create memories that will last a lifetime. And for that, I am truly grateful.