Mushroom Pepper Soup
A Cameroonian favorite; pepper soup, made vegan with some beautiful freshly picked mushrooms. This Spicy broth like soup is an all weather favorite back home but especially ideal for colder months.
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.
Notes
Any type of mushroom will work, shiitake will have a little more bite which makes it more meaty if you really enjoy chewing on your goat meat pepper soup but wanted something new.
Country onion, another very aromatic Cameroonian spice is optional but impacts another depth of flavor. So if you put in an extra effort to find it, you wont be disappointed.