Trinidadian Pigeon Pea Soup with Coconut
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Ingredients
- 800 g pigeon peas
- 400 ml coconut milk
- 100 g evaporated milk
- 1 onion
- 2 garlic cloves
- 2 carrots, sliced
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 522 kcal
- Protein
- 19.3 g
- Carbohydrate
- 51.7 g
- of which sugars
- 12.8 g
- Fat
- 23.4 g
- of which saturates
- 18.9 g
- Fibre
- 16.4 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Add the drained pigeon peas, coconut milk, 600ml water, the carrots, thyme sprigs and the whole scotch bonnet chilli.
- 3
Bring to a simmer and cook for 20 minutes until the carrots are tender.
- 4
Lift out the scotch bonnet and thyme sprigs, then blend half the soup and stir it back in with the evaporated milk for a thicker, creamier texture.
- 5
Ladle into bowls and serve hot.
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