This is a delicious, vegan, and spicy....fiery soup loaded with a variety of peppers from mild to spicy ones and has bold flavors. This is a perfect soup to serve with rolls or flatbreads.
This is a comfort soup for spice lovers! This soup has tons of peppers in it. There are habaneros, jalapenos, bell peppers, Thai chili peppers, Poblano peppers, Hatch chili peppers. That's a lot of peppers from the mild to spicy scoville range. The coconut milk balances the heat from the peppers.
The quantity of habaneros can be reduced for a milder version, butter could be used if you prefer a vegetarian version. The vegan version was the most perfect one for me, my daughter found it very spicy though! Coconut cream could be used instead of coconut milk to tame the soup, but the fieriness of the soup might be lost. The soup gives a perfect kick and the peppers stand as the star here!
This is a perfect soup for a quick soup meal dinner for weeknights. Instead of cooking dried beans, canned beans can be used. Black-eyed peas do not require soaking and cook in a pressure cooker easily. Any beans of your choice can be used as this adds to the protein part of the soup. This soup can be served with this Vegan Coconut and Herb Dinner Rolls. They tasted heavenly together. Any rolls or flatbreads that you have on hand will work to fix a great and comforting meal.
I got dried bhoot jholokia or ghost peppers to add to this soup, but misplaced it. I wanted to make a very scary fiery version. I loved this fiery soup. It was one that I can handle. It had medium to high spice levels. This was very tasty and my spice level. If I had added the ghost peppers, my parents would have loved that. This month Karen suggested "Soup with Peppers (spicy or mild)" in our #SoupSaturdaySwappers group. This spicy soup is my share for the event.
Ingredients
Serves 4
Onion - 1 cup, chopped
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Thai chili - 1, finely chopped
Habanero - 1/2 tsp, finely chopped
Roasted Hatch chile - 2 tbsp, chopped
Roasted poblano - 1/4 cup, chopped
Jalapenos - 1, chopped
Bell pepper - 1/2 cup, chopped
Red bell pepper - 1/2 cup, chopped
Tomatoes cherry - 1.5 cups, 25 count,
Green peas - 1 cup, frozen or fresh
Salt - 1 tsp
Cumin - 1 tsp
Oil - 2 tbsp
Water - 4 cups
Coconut milk - 1 cup
Black eyed peas - 3/4 cup,dry
Method
Cook the black eyed peas with one and a half cup of water in a pressure cooker. Set aside.
Heat oil in a heavy bottomed soup pot. Add the cumin, ginger, garlic, and fry for 30 seconds. Add the onions, jalapeno, habanero, bell peppers, Thai chili and sauté for five minutes.
Puree the tomatoes when the onion mixture cooks.
Add the ground tomatoes, roasted poblanos, followed by roasted hatch chili, salt, water, peas, and cooked black eyed peas. Simmer for 4-5 minutes.
Stir in the coconut milk. Simmer for two minutes. Remove from the flame.
Garnish with cilantro, serve with a lime wedge and dinner rolls!
Here are recipe links for the soups we shared today. Thanks, Karen!
- Corn and Roasted Sweet Red Pepper Soup from Karen’s Kitchen Stories
- Instant Pot Stuffed Pepper Soup from A Day in the Life on the Farm
- Broccoli Rasam/Broccoli Soup from Sneha’s Recipe
Karen says
That's one spicy soup!!! Perfect with those dinner rolls.
Karen says
That's one spicy soup!!! Perfect with those dinner rolls.
Karen says
That's one spicy soup!!! Perfect with those dinner rolls.
Radha says
Yes, a perfect spicy soup with rolls! Thanks, Karen!
Sneha's Recipe says
This sounds delicious and I love the spiciness!
Sneha's Recipe says
This sounds delicious and I love the spiciness!
Sneha's Recipe says
This sounds delicious and I love the spiciness!
Sneha's Recipe says
This sounds delicious and I love the spiciness!