Black-eyed Pea Soup

Black -eyed peas are rich in folates, magnesium good for skin and eye health and the fibre content helps digestion. They are high in potassium and low in sodium helping regulate blood pressure.

1 cup Black Eyed Peas

2 cups Turnips (diced)

4 cups Water 1 tsp Cumin Seeds

1 tsp Sea Salt (Himalayan)

1/2 tsp Cayenne Pepper 2 tsp. Curry Powder 2 tbsp. Coconut Oil

1 tbsp. Ginger (grated) 1 Garlic (clove crushed) 1 White Onion (finely diced) 1/2 tsp Turmeric 1/2 tsp White Pepper 1/2 cup Tomato Puree or (Add 3 diced tomatoes)

2 tbsps Coriander (Freshly chopped )

1. All beans should be soaked for 4 to 6 hours or overnight. Add enough water so that the beans are covered. Drain and rinse. The best utensil for this is a pressure cooker. However any heavy bottomed saucepan will work.

Heat a tbs. of oil, add the turmeric and red pepper. Now add the washed and picked lentils. Add salt and water and bring to a boil several times. Until the lentils are cooked and the mixture takes on a thick consistency, not mashed.

In a separate frying pan heat the remaining oil, add cumin and ginger, garlic and onions when these are browned add the tomatoes and cook the mixture until the oil separates. Temper the soup with the sizzling mixture.

Finally add freshly ground black pepper and coriander and serve with gluten free crackers or brown rice and steamed greens for a wholesome meal.