Winter NOURISHING soups!!

Braised spinach, black-eyed peas and artichoke soup

Cook Time: 10 mins.
Servings: 4

Ingredient:
2 tablespoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
10 ounces frozen spinach, drained
3 carrots, chopped
15 ounce can black-eyed peas, drained
1 can diced tomatoes, drained
2-1/2 cups chicken broth
14 ounce can coconut milk
1 teaspoon crushed red pepper
Salt and pepper to taste
Pine nuts for garnish

Directions:

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic and carrots and cook until softened, about 6 minutes. Add the spinach and stir for a few minutes. Add the diced tomatoes, chicken broth, curry powder, coconut milk and salt and pepper.

Cover the Dutch oven with a lid and simmer for about 15-20 minutes, or until thickened. Add a few pine nuts for garnish.