Best East African Pea Soup Recipes

East African Pea Soup image

Provided by hudelei

Categories African

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups chopped onions
1 teaspoon minced garlic
1 tablespoon vegetable oil
1/2 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small habanero pepper, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 dash clove (no more than 1/8 tsp)
1/4 teaspoon turmeric
2 tomatoes, chopped
1 sweet potato, diced (about 2 cups)
3 1/2 cups water
1 lb frozen green pea, thawed

Steps:

Sauté the onions gently in oil in a covered pot, stirring frequently, for 5 to 10 minutes, until the onions are just translucent.
Add garlic and saute for 1 minute.
Mix in the ginger, salt and all the spices and sauté for 2 minutes, stirring often.
Add the tomatoes and sweet potato.
Stir well.
Add 1 1/2 cups water and stir.
Bring the soup to a boil.
Reduce the heat and simmer, covered for 5 minutes.
Add half of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potato are tender.
Remove the soup from the heat and stir in the remaining 2 cups of water.
Purée the soup in a blender or food processor in batches until smooth.
Return soup to the pot, add the remaining peas and gently reheat.

Nutrition Facts : Calories 133.8, Fat 2.9, SaturatedFat 0.4, Sodium 492.3, Carbohydrate 23.1, Fiber 5.5, Sugar 8.8, Protein 5.4

Pea Soup East African Style image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste
Hot red pepper flakes to taste, crumbled
2 1/2 teaspoons mild curry powder
4 plum tomatoes, chopped
1/2 butternut squash, peeled, seeded, roughly chopped
4 cups vegetable stock
3 cups fresh green peas (or 1 pound frozen)
1/4 cup cilantro leaves, chopped

Steps:

In a large saucepan heat oil and saute onions and garlic until onions are translucent. Add ginger, salt, pepper, red pepper flakes, curry powder and saute for about 3 minutes, stirring constantly. Add tomatoes, squash, chicken or vegetable stock and deglaze pan. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add 2 cups of the peas and simmer, covered, for another 10 minutes or until peas and squash are tender. Using an immersion blender puree soup in pot. Add remaining peas and reheat. Stir in cilantro. Adjust seasoning. Serve hot.