Butternut Squash, Black Eye Pea and Spinach Soup
This soup will warm you up without gaining weight. It is a perfect soup for the cool days of Fall.
|
Serves 4-6
Prep time: 10 min Cook time: 45 min Ingredients: ½ medium butternut squash (3 cups), chopped 2 carrots, chopped 1 medium onion, chopped 3 garlic cloves, chopped 15 oz. (1 can) black eye pea, rinsed and drained 2 cups spinach, chopped 1 tsp. dried tarragon or 1 tbsp. fresh tarragon Salt to taste Black pepper, to taste 2 tbsp. olive oil 4-5 cups water or vegetable stock or chicken stock 1 lime for garnishing |
|
Warm 2 tbsp. olive oil in a soup pan over a medium heat. Add carrots, garlic, onion and sauté for 8-10 minutes, stirring occasionally.
Add butternut squash, salt, pepper and cook for 2 minutes, stirring continuously. Add water or stock, reduce the heat to a medium low and cook for 25-30 minutes.
If using canned black eye peas, drain and rinse them. Then, add black eye peas and spinach to the soup and cook for the final 3 minutes.
When serving, squeeze some lime juice into it.
Sincerely ... Nellie
Add butternut squash, salt, pepper and cook for 2 minutes, stirring continuously. Add water or stock, reduce the heat to a medium low and cook for 25-30 minutes.
If using canned black eye peas, drain and rinse them. Then, add black eye peas and spinach to the soup and cook for the final 3 minutes.
When serving, squeeze some lime juice into it.
Sincerely ... Nellie
Tip*: How to cook black eyed peas by Andrew Weil: http://www.drweil.com/drw/u/ART03210/Cooking-With-Legumes-Black-Eyed-Peas.html
