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Recipe Detail Page
Black-Eyed Pea, Mushroom & Baby Kale Soup
Spring 2022
This vegan soup is packed with flavour. It gets its savoury meatiness from the umami-rich miso paste and chewy oyster mushrooms.
Serves 4
2 tbsp (30 mL) olive oil
1 cup (250 mL) onion, finely chopped
1 cup (250 mL) celery, finely chopped
3 tbsp (45 mL) garlic, finely chopped
1/2 lb (225 g) brown cremini mushrooms, quartered
1/4 lb (115 g) oyster mushrooms, sliced into thin strips
4 cups (1 L) mushroom or vegetable stock
1 tbsp (15 mL) red miso paste
1 can (540 mL) black-eyed peas, drained and rinsed
1 bay leaf, fresh or dry
2 cups (500 mL) baby kale
Salt and freshly ground pepper
1. In a large pot, heat oil over medium-high heat. Add onions and celery, and cook for 10 minutes until golden.
2. Reduce heat, add garlic and both mushrooms, and cook for 15 minutes.
3. Slowly add stock, miso paste, black-eyed peas and bay leaf. Bring to a boil, lower heat and simmer for 10 minutes.
4. Stir in kale and allow to wilt, about 2 minutes.
5. Season to taste with salt and black pepper, and serve.
Serves 4
