Creole black eyed pea soup recipe

Ingredients

• 400 g can black eye peas
• 1/2 small onion, finely chopped
• 2 cloves garlic, crushed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1–2 tbsp Caribbean seasoning
• 1/2 butternut squash, deseeded and chopped
• 1/2 sweet red pepper, chopped
• 1 small carrot, sliced
• 1 tsp ketchup
• 1 tsp brown sauce
• 250 g strong white bread flour
• 1/2 sachet fast action yeast
• 3 tsp baking powder
• 1/2 tsp salt
• 3 tsp butter
• 1/2 coconut milk
• 120 ml water
• 1/2 tsp sugar

Method

1. Heat the oven to 140°C (gas 1). Combine the bread flour, yeast, baking powder, salt, butter, coconut milk, water and sugar. Knead for 5 minutes and rest for at least 10 minutes.
2. Shape the dough into a loaf, put it in a tin and bake for about 30 minutes, until golden and hollow-sounding underneath.
3. Bring water to the boil in a large saucepan. Add the black-eyed peas, onion, garlic, seasonings, squash, pepper, carrot, ketchup and brown sauce.
4. Simmer for about 30 minutes and serve in warm bowls with the bread.