Potato-Kale Black-Eyed Pea Soup Recipe - Forks Over Knives
This chunky black-eyed pea soup gets extra creaminess from potatoes and cashews, while kale adds plenty of green goodness. Get the recipe!
Ingredients
- 2 cups fresh or frozen mirepoix (10 to 12 oz.)
- 1 medium unripe (green) plantain or 1 medium parsnip
- 8 cups low-sodium vegetable broth
- 12 oz. yellow potatoes, peeled (if desired) and cut into 1-inch pieces
- ½ cup raw cashews, soaked (see tip, recipe intro)
- 3 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- ½ teaspoon sea salt
- 2 15-oz. cans no-salt-added black-eyed peas, rinsed and drained (3 cups)
- 4 cups chopped fresh kale, tough stems removed
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
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