From the June 2010 Thermomix Australia Newsletter
“ I got a feeling”…. that this is a great soup!
260g black eyed peas
260g red capsicum, roughly chopped
1 onion, peeled and halved
2 Birdseye chillies
2 cloves garlic
2 tbsp curry powder
20g olive oil
600g chicken stock or equivalent water with 1tbsp TM stock concentrate
1 tin tomatoes
400g tin coconut cream
Seasoning to taste
Fresh coriander to taste
200g cooked brown rice to serve
Place black eyed peas into ThermoServer and cover with boiling water. Set aside.
Place capsicum, onion, chillies, garlic and olive oil into TM bowl and chop for 4 seconds on speed 4. Add curry powder and sauté for 8 minutes at Varoma temperature on speed soft.
Add stock and tomatoes. Blend for 5 seconds by bringing speed up slowly to speed 6.
Drain beans and add to soup. Cook for 25 minutes at 100ºC on Reverse + speed 1.
Add coconut cream and heat through for a further 2 minutes at 100ºC on Reverse + speed 2.
Add seasoning and snipped coriander. Serve over cooked brown rice.
Tinned tomatoes can be substituted with 6 medium fresh tomatoes. Cut a cross into the base of each tomato and place cross side up into Varoma dish. Add 1L water to TM bowl and steam for 15 minutes at Varoma temperature on speed 3 and leave to cool. Peel and core tomatoes and add with stock.