Gluten & Lactose Free Vegetable Soup

Chef Pat Ononibaku

Baku's, Amherst, MA

Ingredients:

• 2 tablespoons yam flour or flour
• 1 cup of black eyed peas
• 2 fresh diced tomatoes
• ½ cup of chopped onions
• 2 cups of fine shredded fresh collard greens (or mixed vegetables)
• ½ cup of cooked white rice
• 2 tablespoon of cooking oil
• 1 tablespoon of fresh mango puree
• ½ teaspoon of curry powder
• Salt to taste

Method:

Sautee collard greens with oil, onions and salt for five minutes.
Set aside.
Wash and boil black eyed peas for 30 minutes, add salt, chopped onions, diced fresh tomatoes, curry powder and pounded yam.
Slow cook for 10 minutes, add cooked white rice, sauted collard greens, fresh mango puree and stir.
Remove soup from the stove.
Serve soup with salad and plantain!
Serves: 3