Soups are my go-to for something simple and nourishing (and if you need to use up some leftover produce). Since we’re in the colder months and, emotionally, dense climate, we all need some additional immune and stress support. I’ve included Astragalus and Rhodiola to my black-eyed pea and kale soup— these plants complement the earthy, savory flavor.
The black-eyed peas give you filling protein, mushrooms provide selenium and riboflavin and the kale and all of the herbs provide fiber and an abundance of nutrients. I cooked/soaked my fresh black-eyed peas in the slow cooker with fresh herbs, garlic, onion prior to adding them to the soup. I’m not the greatest at measurements so remember to adjust according to your liking!
Ingredients1 bunch of dino kale - stem in – roughly chopped 5-6 roughly chopped tomatoes 2 cups prepped black-eyed peas 2 Portobello mushroom caps - chopped 1 yellow onion - chopped 2 cloves fresh garlic - chopped 4-5 cups vegetable broth 1 bay leaf 1 tbsp. of fresh basil ½ tsp. fresh thyme 1 tsp. fresh oregano ½ tsp. chili powder ½ tsp. smoked paprika 1 tsp. Astragalus 1 tsp. Rhodiola Sea salt and pepper Avocado oil or other oil of choice |
MethodSauté onion and garlic until translucent in avocado oil. Add in mushroom and tomatoes— let cook a few minutes. Slowly add in stock with bay leaf and herbs— allow to simmer for 5-10 minutes. Add kale and black-eyed peas last to not overcook kale. Let simmer for 15-20 minutes or until desired taste. |
More Recipes from Cassie Brown... The Triphala Travel Tonic!
