The soup I decided to make was a cultural favorite of mine. It's called Pigeon Pea soup. When I was a little girl growing up in the island of Grenada, I always looked forward to this delicious and filling soup. There are several ways to make this soup and the techniques can vary slightly depending on the Caribbean country.
I love starting with carrots, and by learning different cutting techniques I am able to apply it into my everyday life.
I made sure that the carrots were diced small, almost the same size as the pigeon peas itself.
I cannot express enough how much I love bell peppers in my food, It give such an amazing aroma and taste to anything really.
Based on the consistency this is a thick soup, it is thickened by the main ingredients which are the pigeon peas. In Grenada, it's usually served with lots of meat products, starchy vegetables and dumplings (flour, water and salt mixture). I decided to make my version 100% vegan by not sacrificing taste and flavours. It has a bold taste, with the mixture on salty and savory nutmeg and cinnamon.
It is also a favorite in my household here in Canada as well, and it savours close to everyone's heart.
Although this soup was very easy to make, the main challenge was trying not to burn it. It's important to keep the temperature at a range that will not allow the soup to stick at the bottom of the pot. In terms of nutrient value, which I have down in the past which was to use sweet potatoes instead of Yukon potatoes.
Overall, making this soup was very soothing, something about cutting vegetables and being in the kitchen. I love the idea of switching cultural foods into vegan options that are equally tasty and nutritous.