Thursday, September 26, 2013

VeganMoFo 14: Coconut Tomato Black-Eyed Pea Soup

San Francisco has a lovely Indian Summer from September to November.  Since it's so nice and warm outside, it's not exactly my idea of soup-eating weather. Nevertheless, I was craving coconut tomato soup after recently having it for the first time at Gaia's Garden in Santa Rosa.  Coconut Tomato Soup, where have you been all my life?

Tangy tomatoes and creamy coconut milk is a combination made in gastronomic heaven.  But as far as soups go, I prefer to also have something to sink my teeth into...cubed potatoes, carrots, kale, lentils, beans, etc.  I decided to keep it simple and added only black-eyed peas.  Their color matches so well with the soup, it was an easy choice.  :)

Makes about 2 servings

1 tablespoon olive oil
1 small onion, diced
Ground pepper, to taste
2 cups of water
1 bouillon cube (I used Rapunzel bouillon with sea salt and herbs)
2 cups of tomatoes, diced (or a 16 oz. box/can of diced tomatoes)
1 14 oz. can of coconut milk
1 6 oz. can tomato paste
1 cup cooked black-eyed peas, canned (or cooked via pressure cooker; 10-11 minutes unsoaked)
  1. Heat the oil in a skillet over medium-high heat.  Add the diced onion and cook for about 10 minutes until soft.  Season with black pepper, to taste.
  2. Combine the cooked onions, water, bouillon cube, diced tomatoes, coconut milk, and tomato paste together in a large pot and bring it to a boil. Reduce heat and simmer for 10 minutes.
  3. Pour the mixture into a blender (no more than half full). Holding the lid down, blend the mixture until smooth. Repeat with the rest of the mixture. (You can also use an immersion blender to do this)
  4. Transfer the soup back to the pot.
  5. Rinse the cooked black-eyed peas in a strainer and then add them to the soup.  Simmer for another 10 minutes.

I garnished the soup with some coconut milk and fresh basil leaves.  The carboholic in me needed some type of bread to go along with the soup, so I spread some homemade cashew cheese on a toasted Ozery OneBun.  What a meal!  I should stick some of this soup in a commuter mug and drink it all day long.

Warm weather or cold weather, who cares?  This soup convinced me that soup should be eaten whenever you're in need of a nourishing and satisfying meal. Plus, if it's hot outside, you can always have ice cream for dessert. :)