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Dinner recipe · from the recipe book

Coconut Black-Eyed Pea Soup with Kale

Creamy, gently spiced coconut broth with tender black-eyed peas, sweet potato and silky kale, brightened with lime and ginger.

Coconut Black-Eyed Pea Soup with Kale

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp2 gGround coriander
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 3 cups510 gBlack-eyed peas, canned, drained and rinsed
  • 3¼ cups700 gVegetable broth
  • 1¾ cups400 gCoconut milk, canned
  • 7¼ cups chopped150 gKalestems removed, leaves chopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare the vegetables first: dice the onion, mince the garlic, grate the ginger, mince the jalapeño, cube the sweet potato and chop the kale and cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook, stirring, until soft, about 6 minutes.
  3. Add the garlic, ginger and jalapeño and cook 1 minute until fragrant. Stir in the cumin, turmeric and coriander and toast for 30 seconds.
  4. Add the sweet potato, black-eyed peas and vegetable broth. Bring to a boil, then cover and simmer until the sweet potato is tender, about 15 minutes.
  5. Stir in the coconut milk and the kale. Simmer uncovered until the kale is silky, about 5 minutes; do not let it boil hard.
  6. Season with the salt and black pepper, then stir in the lime juice.
  7. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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