| Prep: 15 mins | Cook: 1 hr – 1 hr 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 8g | 1g | 35g |
| sugars | fibre | protein | salt |
| 6g | 9g | 12g | 1.2g |
As someone who relishes the fusion of different culinary traditions, Pigeon Pea Soup has a special place in my heart. Growing up in Seattle with the bounties of fresh produce at my fingertips, and regularly traveling back to Japan to reconnect with my roots, I’ve always found a unique pleasure in creating dishes that bring together diverse elements. This particular recipe expertly combines wholesome vegetables and spices to craft a heartwarming and nutritious soup that’s hard to resist.
A Celebration of Ingredients
Pigeon peas are not only delicious but are a nutritional powerhouse as well. They’re rich in protein, fiber, vitamins, and minerals, making them an excellent addition to a balanced diet. Paired with a medley of fresh vegetables, such as onions, carrots, celery, and bell peppers, this soup is both satisfying and nourishing. The addition of aromatic spices like cumin, coriander, and turmeric infuse the dish with a warm, inviting flavor, while also offering various health benefits, including anti-inflammatory and antioxidant properties. The final touch of fresh cilantro and a squeeze of lime elevates the taste, providing a burst of freshness that ties everything together wonderfully.
Perfect Pairings
Pigeon Pea Soup is versatile and can be enjoyed on its own or paired with a variety of other dishes. Consider serving it alongside a crusty loaf of sourdough bread or a simple side salad for a complete meal. It also makes a delightful accompaniment to dishes like grilled fish or chicken, particularly those with a mildly spiced or citrusy profile, enhancing the shared flavor notes. For more culinary inspiration, you might find these vegetarian soup recipes intriguing.
This recipe might remind you of other comforting legume-based soups, such as lentil soup or black bean soup, but with its unique blend of spices and ingredients, it stands out on its own. For those interested in exploring similar flavors, you may want to check out this collection of best pea soup recipes from around the world.
Ultimately, my love for Pigeon Pea Soup stems from its ability to blend natural, healthful ingredients into a dish that’s both comforting and invigorating. Each spoonful is a reminder of the rich and varied culinary heritage that I draw from, and a celebration of the vibrant flavors that fresh, wholesome ingredients can create.
What You’ll Need
- 2 cups dried pigeon peas
- 8 cups water
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 bell pepper, diced
- 1 large tomato, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Method
Step One
Rinse the dried pigeon peas thoroughly under cold water. Place them in a large bowl and cover with water. Allow them to soak overnight, or for at least 8 hours.
Step Two
Drain and rinse the soaked pigeon peas. In a large pot, add the pigeon peas and 8 cups of water. Bring to a boil, then reduce the heat and simmer for about 45 minutes to 1 hour, or until the peas are tender.
Step Three
In a separate large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5-7 minutes.
Step Four
Add the sliced carrots, chopped celery, and minced garlic to the pot with the onions. Cook for an additional 5 minutes, stirring frequently.
Step Five
Add the diced bell pepper and chopped tomato to the pot. Cook for another 5 minutes, until the vegetables are slightly softened.
Step Six
Add the ground cumin, ground coriander, turmeric, paprika, chili powder, and bay leaf to the pot. Stir well to combine, allowing the spices to toast slightly for about 1-2 minutes.
Step Seven
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Step Eight
Add the cooked pigeon peas to the pot. Stir well and let the soup simmer for another 10-15 minutes. Season with salt and pepper to taste.
Step Nine
Remove the bay leaf from the soup. Stir in the chopped fresh cilantro.
Step Ten
Serve the pigeon pea soup hot, with lime wedges on the side for squeezing over individual portions. Enjoy!
