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Vegan African Recipes
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East African Sweet Pea Soup
from: Elisabeth

Sundays at Moosewood Restaurant
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This recipe is adapted from _Sundays at Moosewood

  • 2 cups chopped onion
  • 2 tsp minced garlic
  • 1 tsp grated fresh peeled ginger
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp homemade garam masala, which we happened to have on hand, OR
    • 1/2 tsp ground black pepper
    • 1 tsp ground coriander seeds
    • 1 tsp ground cumin seeds
    • 1/4 tsp ground cardamom
    • 1/8 tsp ground cloves
    • 1/4 tsp cinnamon
    • 1 tsp turmeric (I don't like it and didn't use it, but Moosewood does)
  • 2 tomatoes, chopped
  • 1 sweet potato, diced
  • 3 1/2 cups water
  • 3 cups fresh green peas (took me 45 minutes to shell them!)
Braise/deglaze onions and garlic in a pot for 5-10 minutes.

Mix in the ginger, salt, and all spices and cook for a few minutes, stirring often.

Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir.
Bring soup to a boil, reduce heat, cover, and simmer for 5 minutes.

Add 2 cups of the peas and simmer, covered, for 10 minutes.

Remove from heat and add remaining 2 cups of water.
Puree in batches in a blender until smooth. return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes.