Bean soup

Red cowpeas - 2 cups, soaked overnight
Carrot - 2, diced

Olive oil - 2 tsp
Onion - 1, peeled and diced
Garlic - 5 pods, peeled and crushed
Celery - 1 stalk with leaves, diced
Salt
Pepper
Red chili flakes - 2 tsp
Water - 1 cup

Mint leaves - a few


Pressure cook beans and carrot with some water until cooked and soft. Allow to cool.

In a saucepan, add oil. Add garlic and onion. Cook until soft. Add celery. Stir. Set aside to cool.

Add both beans and onion mix in blender. Puree.

Bring back to pan. Add water, spices. Simmer, 5 minutes.

Garnish with mint leaves.