Mushroom pepper soup. Black pearl mushrooms cooked with fresh herbs and some indigenous West African spices into a spicy broth like soup. Just in time for the season
This simple vegan mushroom pepper soup, is the our ” Soup of the month”. Pepper Soup is a light, broth like and usually spicy soup; packed with loads of flavor. Enjoyed in Cameroon and some West African countries like Nigeria, our neighbor. In Cameroon we usually make pepper soup with fish or meats and sometimes add things like plantains or yams to make it a meal. With such versatility, you can build flavors with whatever you can lay you hands on. A blend of fresh herbs, traditional spices and hot peppers makes this soup a favorite cold weather soup.
WHATS IN SEASON: MUSHROOMS
Mushrooms are very seasonal and if you’re looking for something unique, it’s best to visit your local farmers market. These beautiful black pearl mushrooms were picked up from Red Thread Farm in Franklin TN. It is a hybrid between oyster mushroom and king trumpets . They are meaty and can hold their own when cooked in a soup like this; making it perfect for this recipe.
Freshly picked mushrooms are good for no more than 7 to 10 days in the refrigerator and best stored in a paper bag.
PREP: ONE POT SOUP
One of the most exciting things about pepper soup is its simplicity; definitely not in flavor profile but how it is prepared.This vegan pepper soup comes together in just about 30 minutes. Its as simple as tossing all your ingredients in sauce pot and letting it slowly simmer to perfection.
SERVING PEPPER SOUP
This Mushroom pepper soup is definitely a perfect starter course as it is light and goes wonderfully with some grilled plantains or freshly baked artisan breads. Certain ingredient portions will change the consistency of the soup. A thicker soup will require a little more Njangsa, an essential element to Cameroonian pepper soup . However if you want to keep it light , use Njangsa sparingly so it does not overpower the other flavors you’re working with.
You can easily make pepper soup a main meal by serving with some rice, boiled plantains or cocoyams. You are also welcome to simply enjoy as is. It sure will warm you up this month.
Mushroom Pepper Soup
Ingredients
- ~3/4 lbs black pearl mushrooms sliced 4 cups
- 4 Njangsa seeds (soak in warm water to soften and ease blending)
- 1 spring onion (green part only)
- 1-2 basil leaf (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 heat level accordingly
- 1/4 tsp country onion
- 1 tsp peppers soup spice mix (optional)
- 1/4 tsp white pepper
- 3 cups water (less for a thicker soup)
- 1 Tbsp canola oil optional
- salt to taste
Instructions
- Thoroughly wash and slice mushrooms and transfer to a medium sauce pot. Blend njangsa seeds with onions, garlic, ginger , parsley and peppers until creamy.
- Pour blend over mushrooms. Then add in country onions, white pepper, salt and water. Stir
- Cover and simmer on medium for about 20-25 minutes or until mushrooms are soft enough. Add in sliced basil and canola oil and season to taste. Cook for another minute or so and serve.
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