Black-Eyed Pea and Escarole Soup
I remember the first time I saw someone addescarole to soup, I thought to myself, “Why is that person putting leaf lettuceinto soup?” As I learned when I tasted the soup, escarole is perfectly suitedfor light cooking and is an extremely versatile leafy green. It has a slightlybitter note that mellows when cooked, and it’s perfectly balanced in thisrecipe by the sweetness from the butternut squash. Save yourself some time andhead to the frozen foods section to find squash that’s already cubed and readyto use.
Ingrediënten
- 1½ cups dried black-eyed peas soaked overnight
- 6 cups vegetable broth
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or
- 2 teaspoons dried
- 1 tablespoon fresh oregano or
- 2 teaspoons dried
- 1 tablespoon coconut oil
- 1 large or 2 small leeks white and light green parts only, rinsed well and sliced into half moons
- 2 stalks celery chopped
- 1 cup frozen cubed butternut squash
- 1 head escarole coarsely chopped (about 2 cups)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructies
- Rinse and drain the black-eyed peas and put in a large stockpot.
- Add the broth, garlic, thyme, and oregano.
- Bring to a boil, and then reduce the heat to medium-low to maintain a simmer.
- Meanwhile, heat the oil in a medium skillet over medium heat.
- Add the leeks and celery and sauté for 5 minutes, or until the leeks sweat and the celery starts to soften.
- Transfer the vegetables to the stockpot, cover, and simmer for 40 minutes.
- Stir the squash and escarole into the soup and simmer for another 20 minutes.
- Season with the salt and pepper and serve.
- Leftovers can be stored in the freezer for up to 6 months.
Notes / Tips / Wine Advice:
Escarole is a good source of vitamin K, which is an important nutrient that helps regulate the body’s inflammatory processes. One cup provides more than 100 percent of the recommended daily intake.
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