A hearty and flavorful soup filled with pigeon peas just like granny used to make it.
There are some soups that just makes you smile when you put that first spoon in your mouth. Each spoon filled with a deep, flavorful broth, and topped with dumplings, meat (optional) and a host of ground provision. And this pigeon peas soup does not miss that mark. Everything you want in a soup whether it's cold winter or not.
"Stuff" include what West Indians call "ground provision". These are just what generally call vegetables that grow encased in the ground and have to be dug up to be eaten. This includes sweet potatoes (aka yams in some US grocery stores), cassava (yuca). We also call plantains and breadfruits ground provision even though they are not grown in the ground.
But my most favorite part of any soup is the dumplings. Plain old flour dumplings. roughly rolled and soaking in some of that flavorful broth!! Yummy!!
All these flavors just really create a great soup that works perfectly on a cold day or even great on a hot day. Pigeon peas are one of those type of those peas that I think is just naturally sweet in flavor.
So it makes this dish so sweet that you would probably have to go through a few bowls of this yourself.
And please, DO NOT forget those dumplings. Ever!!!
What is your favorite soup? I honestly think pigeon peas is my winner. Let me know in the comments.
Pigeon Peas Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: saute boil soup/stew entree Pigeon peas Caribbean
Ingredients (Serves 4)
- 1 cup flour
- 1/4 cup water
- 1 1/2 cups pigeon peas (1 1/2 cans of pigeon peas)
- 1 clove garlic, chopped
- 1 onion chopped
- 1 bunch chive
- 2 stalks celery, chopped
- 1/4 cup diced pumpkin
- 1/4 cup diced yam/sweet potato
- 1/4 cup diced Idaho potato
- 1/4 cup diced carrots
- 1/4 cup plantain (optional)
- 4 cups stock
- 2 tsp sugar
- 1 hot pepper
- 1/2 cup coconut oil (or 3 tbsps coconut powder)
- 2 stalks fresh thyme
- 3 cloves
Add water to flour and incorporate
Make into small balls or roll into small long thick noodles
**If using dried pigeon peas, boil pigeon peas with garlic until soft and set aside.
Add oil to pot and saute onions and garlic until translucent
Add celery, thyme, chive to pot and saute
Add pumpkin and carrots and saute
Add pigeon peas and incorporate
When fully mixed together, add cloves, pepper and 3 cups of stock to pot
Bring to a boil and then leave to simmer for 30 minutes
Add dumplings and pepper
When dumplings have floated to the top add sugar, and salt and pepper to taste
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