Monday, October 18, 2010

CLOUDY DAY RAINBOW SOUP

CLOUDY DAY RAINBOW SOUP


If you're anything like me, you need something warm and filling on a cold day. You won't be able to stop eating this!


Ingredients:

(Makes 4-6 bowls)


Vegetable oil (not olive oil)
1 yellow onion, thickly sliced
1 package Trader Joe's sweet potato spears
1/2 red bell pepper, chopped
1/2 bunch cilantro leaves, torn or roughly chopped + extra sprigs for garnish
2-4 tsp. coriander powder
Black pepper, to taste
Juice of 1 lime
Several tablespoons crushed garlic
1-3 tsp. ginger powder
1 quart broth (chicken or veggie)
Several cups water
Handful spinach
1 lb. dried black eyed peas
6-8 tomatoes, roughly chopped
[Optional: 1/2 jalapeno, finely diced]

Directions:

1. Soak and rinse black eyed peas according to package prior to starting cooking process.

2. Heat oil in a large soup pot over low-medium heat. Add bell pepper, [jalapeno] and onion. Continue stirring for a few minutes.

3. Meanwhile, snip corner of sweet potato package and microwave on high power for 5 minutes. Carefully remove from package and chop.

4. Add sweet potatoes to pot and stir. Add half lime juice, 1 teaspoon coriander, 1 tablespoon garlic, 1 teaspoon ginger, and a good shake of black pepper and stir well but gently (to prevent the sweet potato from getting mushy).

5. Add cilantro leaves and black eyed peas. Add broth plus enough water to cover the mixture by several inches.

6. Stirring well, turn heat to high and bring soup to a boil. Turn heat to low, cover and simmer, stirring occasionally.

7. After 10 or so minutes of simmering, add tomatoes, other half of lime juice. Add more ginger, coriander, garlic and pepper to taste, stir well, and recover.

8. After another 10 or so minutes of simmering, add spinach and stir well.

9. Simmer another 15-20 minutes, or until black eyed peas are tender.

Notes:

*For picky kiddos, beans and sweet potatoes may be easily mashed up in their bowl with a fork.

*Hearty enough to satisfy even a devoted carnivore. Make it more complete with a green salad and garlic wheat toast.

*Try substituting kale for spinach (and then let me know how that works out!).