Hearty and Flavorful Gluten-Free Black Eyed Pea and Cauliflower Soup

This gluten-free black eyed pea and cauliflower soup is a satisfying and nutritious meal that is perfect for a chilly evening. Packed with protein and fiber from the black eyed peas and loaded with vitamins and minerals from the cauliflower, this soup is not only delicious but also good for you. The combination of flavors from the vegetables, spices, and herbs creates a comforting and hearty soup that will warm you up from the inside out. With simple ingredients and easy preparation, this recipe is a great addition to your gluten-free repertoire.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small head cauliflower, cut into small florets
• 2 cups cooked black eyed peas
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. Add the diced carrots, celery, cauliflower florets, and cooked black eyed peas. Stir well to combine.
3. Pour in the vegetable broth and add the cumin, paprika, turmeric, dried thyme, salt, and pepper. Stir to evenly distribute the spices.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
5. Taste and adjust the seasoning if needed. If you prefer a thicker soup, use an immersion blender to blend a portion of the soup to desired consistency.
6. Serve hot, garnished with chopped fresh parsley. Enjoy!

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