Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup

Curry Cauliflower & Black-Eyed Pea Soup is a hearty, protein-rich dish that is easy to prepare. This heart-warming dish is perfect for the cold weather months. Try serving over rice, and check the ingredients below for substitutions.


Serves: 4-6 Time: 45-50 minutes

Curry Cauliflower & Black-Eyed Pea Soup

  • 1/2 yellow onion, diced
  • 4 garlic cloves, diced
  • 2 medium carrots, diced
  • 1 Tbs Red Curry Paste
  • 2 tsp ground ginger
  • 1 cup Lite Coconut Milk*
  • 3 cups of cauliflower, chopped
  • 2 cups black-eyed peas
  • 4 cups vegetable broth
  • 1 Tbs Curry Powder
  • Salt to taste
  • 1 cup green peas
  • Chopped cilantro and lime juice (optional topping)
  • Cooked rice for serving (optional)

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)


  1. Begin by preparing all of your vegetables and set them aside.
  2. In a medium-large pot on medium-high heat, add the onion, carrots, garlic, and ground ginger, and 1/4 of water. Bring the mixture to a simmer and cook for 5-10 minutes, stirring frequently.
  3. Next, add the curry paste, curry powder, and a pinch of salt. Stir for 30 seconds.
  4. Then add vegetable broth, coconut milk, and another pinch of salt. Stir until everything is well combined.
  5. Add the cauliflower, green peas, and black-eyed peas, increase to high heat, and bring to a boil. Once boiling, reduce heat to low, cover and simmer for 25 minutes or until cauliflower is tender.
  6. Allow the soup to cool for 10 minutes. Serve over rice and garnish is cilantro and lime juice if desired.

Nutrition Information

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