Mushroom Pepper Soup (Cameroonian)
Mushroom Pepper Soup (Cameroonian)
This hearty vegan version of Cameroonian Pepper Soup features earthy black pearl mushrooms simmered in a spicy, aromatic broth. Perfect for chilly days, this soup is packed with bold flavors and offers a delightful kick from scotch bonnet peppers.
Ingredients
- 3/4 lb black pearl mushrooms or 4 cups, sliced
- 4 Njangsa seeds soaked in warm water
- 1 spring onion green part only
- 1-2 basil leaves thinly sliced
- 1 small sprig parsley
- 1/4 medium onion
- 3 garlic cloves
- 1/2 inch cube ginger
- 1-2 small scotch bonnet peppers or habanero, adjust for heat preference
- 1/4 tsp country onion optional
- 1 tsp pepper soup spice mix optional
- 1/4 tsp white pepper
- 3 cups water use less for a thicker soup
- 1 tbsp canola oil optional
- Salt to taste
Instructions
- Prepare the Mushrooms:Thoroughly wash and slice the mushrooms, then transfer them to a medium-sized saucepan.
- Blend the Aromatics:In a blender, combine the soaked Njangsa seeds, onion, garlic, ginger, parsley, and scotch bonnet peppers. Blend until smooth and creamy.
- Combine and Simmer:Pour the blended mixture over the mushrooms. Add country onion, white pepper, salt, and water to the pot. Stir well.Cover the saucepan and let the soup simmer over medium heat for 20-25 minutes, or until the mushrooms are tender.
- Finish and Serve:Stir in the sliced basil and canola oil (if using), adjusting seasoning to taste.Cook for another 1-2 minutes before serving hot.
Notes
- Mushroom Variations: Shiitake mushrooms work well and provide a meatier texture if you're looking for something with more bite.
- Country Onion: A unique Cameroonian spice, country onion adds extra depth of flavor. If you can find it, it’s worth the effort.
- Spice Adjustments: Adjust the amount of scotch bonnet peppers depending on your heat tolerance.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 20mgIron: 1.5mg
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