JAMAICAN GUNGO PEAS SOUP (MEAT FREE, VEGAN STYLE)
15 min Prep, 1 h Cook
Light and hearty Jamaican gungo peas soup – a copy cat version that’s vegan style.
During the summer period soup is probably the last thing on your mind. I know when I’m feeling hot and sweaty (excuse the gross description) the last thing on my mind is to consume something that’s hot – are you crazy? My body would feel like a furnace, just thinking about it sends on a hot flush.
In case you’re not in the know, gungo peas are a localised term for what others may know as pigeon peas. They are essentially the same legume, brimming with protein and enriched with plenty of iron. This is my favourite way to replenish my red bloods cells, through a stellar soup bowl.
This texture of the soup is a light broth considering there’s a few starchy vegetables thrown in – yam and sweet potatoes. You can add more if you wish, just be mightful that starch veggies are dense and this could alter the taste and texture. I try to keep a subtle balance because the duration of simmering is approximately an hour. As the soup is left to simmer it thickens on it’s own, no powdered starch is required.
I also added some fresh callaloo – a leafy green that belong to the spinach family. If you can’t find callaloo, just use spinach instead.
Suitable for most dietary requirements – vegan, vegetarian, gluten free, that more could you ask for!
Place the gungo peas in a large pot with water and leave to soak overnight.
Discard the water that soaked the gungo peas and rinse thoroughly.
Then add another batch of water to the pot with the peas, bring to the boil uncovered for around 45 minutes or until slightly tender. The peas will cook in it's entirety when added to the soup but do make sure they have cooked for the most part.
Meanwhile, proceed with preparing the base of the soup, add the 8 cups of water to a stock top and bring to the boil.
Add the scallion, pimento, garlic, thyme and sliced onions to the stock and give a good stir.
Reduce the heat to a simmer, cover with lid for 15 minutes to allow the aforementioned to infuse.
Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and gungo peas to the pot. Carefully add the scotch bonnet, ensuring it doesn't burst to release the heat, we want the flavour to penetrate the soup not heat.
Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture.
Serving Size 1898.5 g
|Amount Per Serving|
|Calories 1570 cals||79%|
|% Daily Value*|
|Kilojoules 6610 kJ||79%|
|Fat 21.5 g||33%|
|Sodium 2719.2 mg||118%|
|Carbohydrate 213.3 g||71%|
|Protein 92.6 g||185%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|