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.
yield: Serves 4
Pigeon Peas Soup
A deliciously, hearty Caribbean soup filled with pigeon peas and various ground provisions.
prep time: 15 MINScook time: 45 MINStotal time: 60 mins
- 1 cup flour
- 1/4 cup water
- 1 1/2 cups pigeon peas
- 1 clove garlic, 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 diced plantain (optional)
- 4 cups stock
- 2 tsp sugar
- 1 hot pepper
- 1/2 cup coconut milk (or 3 tablespoons coconut powder)
- 2 stalks fresh thyme
- 4 cloves
- Add water to flour and mix
- Separate into small balls or long thick logs
- *If using dried pigeon peas, boil peas with garlic until soft and set aside*
- Heat a deep pot, add oil and saute onions and garlic until translucent
- Add celery, thyme, chive to pot and saute
- Add and saute pumpkin and carrots
- Add pigeon peas to pot and incorporate (mix about a minute)
- Add cloves, pepper, coconut milk and stock
- Bring to a boil and leave to simmer for about 30 minutes
- Add dumplings
- When dumplings have floated to top add sugar and salt and pepper to taste
- Serve hot
Created using The Recipes Generator
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