Jamaican Gungo Peas Soup

Ingredients

• 2 cups (400g) gungo peas, soaked overnight 2 cups (400g) gungo peas, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 sprigs thyme 2 sprigs thyme
• 2 bay leaves 2 bay leaves
• 1 scotch bonnet pepper, whole (optional for heat) 1 scotch bonnet pepper, whole (optional for heat)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 10g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the diced carrot, potato, and bell pepper to the pot and cook for a few minutes until slightly softened.
4. 4.
   Drain and rinse the soaked gungo peas, then add them to the pot along with the thyme, bay leaves, scotch bonnet pepper (if using), and vegetable broth.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the gungo peas are tender.
6. 6.
   Remove the scotch bonnet pepper, thyme sprigs, and bay leaves from the pot.
7. 7.
   Stir in the coconut milk and season the soup with salt and pepper to taste.
8. 8.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Serve the Jamaican Gungo Peas Soup hot with Jamaican dumplings or crusty bread.

Treat your ingredients with care...

• Gungo Peas — Soaking the gungo peas overnight helps to reduce the cooking time and ensures they become tender. Rinse them thoroughly before adding to the soup.
• Scotch Bonnet Pepper — If you prefer a milder soup, you can omit the scotch bonnet pepper or remove the seeds before adding it to the pot to reduce the heat level.

Tips & Tricks

• For a thicker soup, you can mash some of the cooked gungo peas with a fork or blend a portion of the soup before adding the coconut milk.
• Adjust the seasoning according to your taste preferences. You can add additional spices such as allspice or curry powder for extra flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time, making it even more delicious.

Serving advice

Garnish the Jamaican Gungo Peas Soup with fresh chopped cilantro or parsley for a burst of freshness. Serve it as a main course with Jamaican dumplings or crusty bread on the side.

Presentation advice

Serve the soup in deep bowls to showcase its vibrant colors. You can also drizzle a swirl of coconut milk on top and sprinkle some chopped scallions for an attractive presentation.