Lemony Cowpea Soup
This Lemony Cowpea Soup is a flavorful and nutritious dish that is perfect for a light meal. It is vegan, gluten-free, and packed with protein from the cowpeas. The lemon adds a tangy and refreshing flavor, while the herbs and spices make it aromatic and flavorful. This soup is a great option for those who are looking for a low-calorie, nutrient-dense meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
140 kcal
Protein
6 g
Carbs
21 g
Fat
3 g
Fiber
5 g
Ingredients
Chopped Carrot
0.5 cup (80g)
Cowpea, white
0.5 cup (100g)
Chopped Onion
1 small cup (100g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
2 tsp (10g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Celery Stalk (chopped)
0.25 cup (50g)
Chopped Tomato
0.5 cup (80g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
1 tsp (5g)
lemon juice
2 tbsp (30g)
Instructions
Cooking Steps
Rinse the cowpeas and soak them in water for at least 4 hours or overnight.
Heat oil in a pot over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and garlic and sauté for 2-3 minutes until the onions turn translucent.
Add chopped vegetables (carrot, celery, tomato) and sauté for another 3-4 minutes until they soften.
Add coriander powder, turmeric powder, black pepper, and salt. Stir well.
Drain the water from the cowpeas and add them to the pot. Stir well.
Add 4 cups of water and bring the soup to a boil.
Reduce the heat to low and let the soup simmer for 30-40 minutes, until the cowpeas are cooked and the soup thickens.
Add lemon juice and stir well.
Garnish with chopped cilantro leaves and serve hot.