When it comes to soaking legumes for the extra nutritional value, in my opinion the little extra work is so worth it. Why not get all the nutrition out of everything you cook. Your body deserves it. It is a labor of love. This recipe for a savory spiced up black-eyed pea soup is truly worthy of the little extra effort.
The process of soaking your legumes truly brings out the full flavor of that precious little gem.
This soup encompasses all the nutritional value along with subtle hints of citrus and the depth of the flavor of the savory herb. The jalapeño and sriracha sauce give just the right amount of heat to compliment the black-eyed peas and give it complete palette satisfaction.
Bar none! Enjoy.
How & Why To Soak Legumes
This is so simple. First you soak the rinsed peas in 4 cups of water. Cover with a mesh bag and soak overnight. Rinse the next morning. Repeat one more night. Rinse. The peas should start to sprout. It is so much fun to watch this transformation. Simply what is happening is the protective enzyme layer has been removed. This layer is there to protect the legume until it is removed. Now the nutrition in the peas can be digested easily once cooked and absorbed in the body completely. So let that little pea soak up some goodness that can be shared by you without the typical bloating that occurs when eating unsoaked legumes!
Serve and garnish with cilantro, parsley, and vegan Parmesan.