Pepper Soup is traditionally eaten in this part of the world with lots of protein – goat meat, fish, seafood or fish, cow tail, offal, and the likes.
We Nigerians do like our meat, and that’s for sure. The idea of pepper soup without meat or fish sounds abhorrent to a good number of Nigerians, but this Vegetarian twist on Pepper soup will make you change your mind faster than you can say ‘Jack’.
This soup is not just beautiful to look at, it is also very healthy and tastes great!
Ingredients
- 6-8 small potatoes(peeled and washed)
- 1 large carrot(washed and cut)
- A hand full of broccoli
- 1½ tbsp. Nigerian pepper soup spice(optional)
- 1 small red bell pepper
- 1 large habanero pepper(ata rodo)
- ½ inch ginger
- Half a small onion
- a handful of chopped basil
- Water
- Vegetarian buillon or Maggi
- Salt to taste
Instructions
- Blend the ginger, peppers, and onion.
- Put the potatoes and carrots into a pot.
- Pour in water to the level of the veggies and pour in the pepper and ginger blend.
- Season with salt and the pepper soup spice(if using). Season with salt and bouillon to taste.
- Bring to a boil, reduce the heat and cook until the potatoes and carrots are tender.
- Taste for seasoning, stir in the basil, and add the broccoli.
- Turn off the heat and cover the pot. The steam will soften the broccoli. Enjoy
Recipe and image is courtesy of Nigerian Lazy Chef.
