Celebrating Fall & the Clarity of What’s Possible

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (mix of sweet + yellow), small dice
• 1 ½ tablespoons minced garlic
• 1 ½ tablespoons grated ginger
• 1 tablespoon toasted ground cumin seed
• 1 tablespoon toasted ground coriander seed
• 1 tablespoon toasted ground chili flakes (arbol, guajillo, mulato)
• 2 teaspoons dried thyme
• 1 tablespoon tomato paste
• 1 bay leaf
• ½ tablespoon salt (adjust to taste)
• ½ tablespoon black pepper
• 2 quarts vegetable stock
• ½ pound dried black-eyed peas, soaked overnight
• 3–4 medium sweet potatoes, peeled and medium dice
• 1 bunch collard greens, destemmed and ¼-inch sliced (loose chiffonade)
• ½ bunch mustard greens, destemmed and ¼-inch sliced
• ½ cup peanut butter

• Nut–seed coconut crumble (grain-free granola chopped small)
• Maple–sherry gastrique (equal parts maple syrup + sherry vinegar + splash of water, reduced to thicken)
• Sliced green onions
• Cilantro pluches
• Extra toasted chili flakes (optional)

Method

1. Build the aromatics
   Heat olive oil over medium in a heavy-bottomed pot.
   Add diced onion and cook until translucent.
   Stir in garlic and ginger; cook until fragrant.
2. Bloom the spices
   Add tomato paste, cumin, coriander, chili flakes, and thyme.
   Cook until the tomato paste darkens to a burnt orange and the spices bloom.
3. Add stock + peas
   Pour in vegetable stock.
   Add bay leaf, salt, black pepper, and soaked black-eyed peas.
   Bring to a boil, then reduce to a simmer and cook until peas begin to soften.
4. Add sweet potatoes
   Stir in diced sweet potatoes and simmer until they are about ¾ cooked.
5. Add the greens
   Add collards and mustard greens (¼-inch sliced).
   Simmer until the greens soften and deepen the broth.
6. Integrate the peanut butter
   In a small bowl, whisk the peanut butter with 1–1½ cups hot broth until smooth.
   Pour back into the pot and stir to combine.
7. Adjust + finish
   Taste and adjust seasoning—salt, acid, heat, and body.
   Remove bay leaf.
8. Serve
   Ladle soup into bowls.
   Top with nut–seed crumble, a drizzle of maple–sherry gastrique, sliced green onions, cilantro, and extra chile flakes if desired.