This is a classic rustic Italian Soup flavoured with rosemary, delicious served with chunks of garlic bread
100g cowpea (black eyed pea) – boiled
2 tbsp vegetable oil
1 onion chopped
1 tbsp minced garlic and ginger
1 celery stick finely chopped
1 carrot finely diced
1 tbsp tomato puree
½ tsp dry rosemary
1 bay leaf
200g tomatoes chopped
1 vegetable soup cube
Salt and pepper to taste
Spring onion chopped
Heal oil in a pan, add onion, garlic ginger and tomatoes sauté for 3 minutes. Add soup cube, 1 bowl of water, rosemary, bay leaf, tomato puree and celery bring to boil for about 5 minutes.
Add carrots and cook till it's soft. Lower the heat, add black eyed peas, and salt to taste.
Serve in soup bowls and garnish with spring onion.