I had experimented with several soups last winter. Unfortunately, I forgot the recipes once I made them. I am therefore spending a lot of time re-creating the recipes. This vegetables and cowpea soup is one of them. Like all soups, it is quite easy to prepare. It is a clear soup loaded with vegetables. My doctor always advises me to include a legume in my salads and soups. So, this one was made with cowpeas (white beans) – and tasted simply wonderful. However, you can substitute the cowpeas with kidney beans, chickpeas…. I am sure each of them will taste wonderful.
I am a great lover of soups – even more than salads. I therefore have a soup about once a week, with salads for the remaining days. That’s because salads are largely raw whereas soups are often cooked. And, of course, raw is the best form of food to have. But, to tell the truth, I impatiently wait for my soup day.
Without further ado, let me proceed with the recipe.
2 cups cubed potatoes
1/2 cup cowpeas, boiled and drained (save the stock)
1/2 cup carrots, diced
2 tomatoes, diced
1 cup greens (any dark leafy green like kale, spinach or water spinach – I used water spinach)
1/2 cup onions, diced
4 cloves garlic, minced
7 cups water
1 bay leaf
1 tsp dried fenugreek greens (kasuri methi)
Salt and pepper to taste
Heat a wok and sauté the onions till translucent
Add the garlic and continue to sauté for half a minute more
Add the carrots and continue to sauté for a couple of minutes
Add the potatoes, beans tomatoes, bay leaf, dried fenugreek leaves and water
Cook till the potatoes are tender
If need be, add more water to desired consistency
Remove from heat and add salt and pepper
Serve at room temperature