RECIPES Gungo Peas Soup
Gungo Peas Soup
A warming, hearty soup made with Lioncroft Gungo Peas. Comforting and full of Caribbean flavours.
Ingredients
- 1 can (400g) Lioncroft Gungo Peas in Brine, drained
- 2 tbsp Lioncroft Sunflower Oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 potato, diced
- 4 cups vegetable stock
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped
| 1. Heat oil in a large pot and sauté onion and garlic until soft. |
| 2. Add carrot and potato, cooking for 3-4 minutes. |
| 3. Add drained peas, vegetable stock, thyme and bay leaf. |
| 4. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender. |
| 5. Remove bay leaf and blend half the soup for a thicker texture (optional). |
| 6. Season with salt and pepper. |
| 7. Garnish with parsley. |
🍽️ Serving Suggestion
Serve hot with bread rolls or dumplings.
⏰ Cooking Time
40 minutes
🍽 No of Servings
4 people
