This soup was inspired by the island of Ikaria, a Greek island in the Aegean Sea that is part of a group of regions known as Blue Zones. Blue Zones are areas of the world with a higher-than-average number of centenarians.
Ikarians eat a variation of the Mediterranean diet, with lots of fruits and vegetables, whole grains, beans, potatoes and olive oil-- and this soup proves no different.
It is of vegetables, quality olive oil, fresh herbs, and soothing broth. Every bite feels nourishing and warms the soul from the inside out.
We could strive to live a little more like the Ikarians, yes in our diet, but also in their pace of life and joy of living.
But we can always just start here! Enjoy!
Ingredients
Roughly 1/2 cup extra virgin olive oil, divided
2.5 cups rinsed black eyed peas, cooked from scratch or from can
1 fennel bulb, cored and chopped
1 small red onion, diced
2 garlic cloves, minced
1/2 cup grape or cherry tomatoes, finely chopped
1 8oz container mushrooms, cleaned and chopped
1.5 tbsp tomato paste diluted with 1/4 cup water
2 bay leaves
6 cups broth of choice
1 tsp salt to start ( will add more to preference)
1/3 cup chopped fresh dill
Optional but recommended sides
orzo or rice to pour soup over
fresh lemon juice
crumbled vegan feta or feta of choice
Warm 1/4 cup olive oil over medium heat in a soup pot. Once heated, add the diced onion, fennel, and garlic. Stir until softened and fragrant, about 8-10 minutes.
Add tomatoes and mushrooms, stirring for another 5 minutes.
Stir in the tomato paste diluted in water.
Add the broth and bay laves and bring to a boil over medium/high heat. Reduce heat to a simmer and allow soup to simmer for 15-20 minutes. The soup will slightly thicken.
Stir in the salt and fresh dill.
Stir in a few more tbsp olive oil and adjust seasoning with more salt/pepper/ fresh dill if desired.
Top with fresh lemon juice and feta.
ENJOY!
