
Hairy gourd and black-eyed pea soup
A plain soup of hairy gourd and black-eyed peas — no spices and no seafood, so a sensitive constitution can start the day calmly.
- 30 min
- Serves 2
- Simmer
- Easy
Why it suits you: Sensitive types are prone to winter sniffles and itchy skin, so breakfast should be plain and low in common allergens. Hairy gourd and black-eyed peas are gentle, with no spices and no seafood.
Method
Prep 10 min · Cook 20 min- 1Rinse the peas, soaking them overnight if you can.
- 2Peel the gourd, discard the soft centre and cut it into pieces.
- 3Boil the peas and ginger in the water for 15 minutes.
- 4Add the gourd and cook for 5 minutes until translucent. Season lightly.
Cautions
- Skip it if beans do not agree with you, and keep the salt light.
Chef's tips
- Soak the peas overnight and they cook in about fifteen minutes.
The TCM view
Hairy gourd is sweet, bland and cool, clearing heat and generating fluids; black-eyed peas are sweet and neutral, strengthening the spleen and easing damp; a little ginger warms the stomach. It suits sensitive types at Minor Cold.



