Black-Eyed Pea, Escarole and Leek Spring Soup!

I picked up the most beautiful head of escarole at the farmers market this past week. Have you ever had escarole?

It’s easy to mistake for lettuce, but it’s actually a slightly bitter green, in the chicory family with endive, frisée, and radicchio. The leaves are a bit thick, like kale, have raggedy edges, and are light green on the outside, with often a pale yellow center on the inside.

Perfect for spring, escarole's slightly bitter taste pacifies Kapha and when you add a little spice like a pinch of red chili flakes or the black cumin seeds to stimulate digestion it is even better.

Escarole is low in calories and high in vitamin A, fiber, calcium, iron, and vitamin C. A serving of 1/6 of a medium head has only: 15 calories, 3 grams of carbohydrates (all fiber), 1 gram protein, and provides 35 percent of the recommended daily value of vitamin A. That is some bang for your buck!

Enjoy this delicious spring soup recipe!

Print the recipe here.

INGREDIENTS

• 1 cup black-eyed peas soaked for 3-4 hours

• 1 tablespoon ghee or oil of choice

• 1 leek halved and sliced white part into light green

• 2 cloves of garlic minced

• 2 carrots (I like to use at least 1 purple because they are so pretty)

• 32 ounces vegetable broth

• 2 cups of water

• ½ head of escarole (about 3 cups) chopped into bite size pieces

• 2 teaspoons fresh thyme

• 1 teaspoon cumin powder

• ½ teaspoon red pepper flakes

• 1 teaspoon salt

DIRECTIONS

• Heat the ghee in a thick bottomed sauce pan add the cumin and heat until aromatic.

• Add the leek and the garlic and sauté until soft.

• Add the carrots and the thyme, stir to coat and cook for 3 more minutes.

• Add the black-eyed peas and 32 ounces of vegetable broth. Bring to a boil then cover and simmer for 40 minutes.

• Check to make sure the peas are cooked and tender then add the escarole, red pepper flakes and two cups of water. Stir and cook for 5 more minutes.

• Finish with the salt and stir. Enjoy mindfully.