The Best Vegan Red Pea Soup… Ever! (Gluten Free/Low Fat/Paleo/Vegan)
6 cloves garlic, finely diced,
Pre-soaked cup red kidney beans,
Large bunch spring onions, finely diced,
100g creamed coconut,
Large dollop grass-fed / vegan butter,
Small bunch fresh tyhme,
1 tsp. dried mixed herbs,
2-3 tbsp. All-Purpose seasoning,
2-3 tbsp. curry powder,
2-3 vegetable stock cubes,
1 tsp. black pepper,
1 scotch bonnet, seeds removed and thinly sliced,
4 carrots, diced,
2 large sweet potatoes, peeled, washed and cut into chunks.
Large piece of yam, peeled, washed and cut into chunks,
For the dumplings
1 cup cassava flour
1 cup coconut flour
1/2 cup tapioca flour
Add the half the onions and garlic, along with all the beans in a large pot of boiling water, ensuring that all the ingredients are submerged in enough water.
Cook for at least 3 hours, topping up with freshly boiled water if the water reduces too much.
Once the beans are cooked and soft to the touch, add the remaining ingredients (minus the sweet potato, yam and dumplings), stir in and lower the heat to simmer for approximately 15 minutes, again adding boiling water if necessary.
(In the meantime you can crack on with the dumplings:)
Mix the flour ingredients with a small amount of water and stir, adding a little water at a time until the ingredients form into a dough.
Kneed the dough constantly until soft and firm before rolling into individual, small dumplings.
Add the yam, sweet potato and dumplings to the simmering soup and allow to cook for a further 15-20 minutes or until the yam, dumplings and sweet potato are cooked through.
Remove from the heat and allow to cool before serving immediately.