VEGETABLE PEPPER SOUP
Pepper soup is a local broth made in Nigeria. It is mostly made with any form of protein such as goat meat, chicken or fish. Pepper soup has an aromatic flavour and taste that comes from the special spice mix.
Pepper soup is quite easy to make as long as you have the right ingredients. I am making mine with a twist; adding vegetables and leaving out the protein. Better still, you can add both but adding more veggies is ideal.
- 3 teaspoons pepper soup spice mix
- 2 teaspoons dry blended hot chilli or black pepper ( coarse) or white pepper or to your comfort level
- 2 cups of chopped cabbage
- 1 cup of chopped mushrooms
- A handful of chopped Green Leaf of your choice (spinach, Ugwu or African Basil (efferin).
- 1 cup of chopped carrot
- 1 cup of peas
- 2 sticks of chopped celery
- 1 sweet potato
- 2 stock cubes
- Salt to taste
- 5 cups of water
- Chopped small onion,
- Chopped small ginger
- Chopped garlic
In a large stock pot; combine all the chopped vegetables, the cabbage, carrot, onion, celery etc. Cover with water and season to taste with the stock cube, pepper soup spice mix, and salt. Cook for at least 15 minutes or until all ingredients are tender-the way you like your vegetables. Add additional seasoning to taste if you desire, then add the chopped green leaf and turn off the heat and cover for 5 minutes.
If you would like to add protein such as chicken, cook chicken and season then add the above spice. Ensure protein is cooked before adding vegetables to simmer to your level of tenderness
Your soup is ready to serve.
You can serve with 1-2 slices of bread or ½ to 1 cup of rice. Bon appetit.