Black-Eyed Peas and Broccoli Soup

For those of you asking about my allotment and vegetable growing antics.  I have started sowing some seeds.  Tomatoes on the window sill in our home; and all other seeds like climbing beans, broad beans, peas, courgettes in the greenhouse. 

Now onto some food.  For those of you who read my blog post last weekend about Broccoli, this may not come as a surprise to you - as yes, in true style D did come home again from the supermarket  with, Drum roll please - Yes more Broccoli head!

And it won't be a surprise to you Again, when i tell you that I made another Broccoli soup.  I chopped the florets roughly and added it to this spicy Black Eyed Pea soup. I wanted it to cook the broccoli down, so that it would disintegrate, fall apart and get lost in the soup, but its still visible. 

It actually turned out to be a good bowl of soup.  I especially liked the black eyed peas which i don't eat often, but when i do.  I really enjoy them as they satisfyingly melt in the mouth that I can only describe like snow on your tongue with a light buttery sweetness.  The broth is lightly spiced with  cayenne, paprika and cumin.  The broccoli is optional if you want to give the soup some depth.  Also if you do decide to make this soup, you will need to soak the black eyed peas overnight or at least 2 hours before you make this recipe. 

I am sharing this Black-Eyed Peas with Broccoli with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Now onto this cake, another recipe that i am blaming on D as we had bananas going black and brown in the fruit bowl, and I really dislike waste.  

Its a Banana, Coffee and Chocolate Chunk Cake bookmarked from Feasts by Sabrina Ghayour.  The title that got D excited and the topping which was Salted Caramel and Peanut Butter Sundae Top.  I was not going to go over the top with the suggested topping.  The thought of the sugar sweetness overload actually made me heave a bit, but i was going to have a go at making the Salted Caramel.  I had no cream though - so adapted and made Salted Caramel with Soured Cream. The cake was okay, the salted Caramel made with Soured Cream was splendid.

Black-Eyed Peas with Broccoli Soup

Ingredients

Serves 4 - 6

250g black eyed peas, soaked overnight

2 tablespoon butter

1 tablespoon oil

2 onions, minced

3 bay leaves

3 celery sticks, peeled and chopped

3 garlic cloves, crushed

1 teaspoon dried thyme 

1 teaspoon cayenne

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon tomato paste

Optional: 1 head of broccoli including the stalks if you like, chopped down and florets sliced in half and if possible quarters. 

Salt and pepper to taste

Method 

In a wide pan, melt the butter and add the oil and onions and celery and saute until beginning to soften, then stir in the garlic, herbs and spices and tomato paste. Stirring now and again, to stop it from sticking to the pan.

Then stir in soaked black eyed peas and 2 pints water.

Bring to the boil, then reduce heat and cook for an hour or more, or until the beans are buttery soft. Halfway through the cooking of the beans, stir in the broccoli and resume cooking.

Until the beans are soft and tender, and the broccoli falling apart. 

Taste and adjust seasoning.

Remove the bay leaves before serving generously.