Countries 
VEGAN NIGERIAN PEPPER SOUP
Ingredients
- 1 pound assorted vegetables e.g., spinach, kale, bell peppers, chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 tablespoon ground cayenne pepper
- 1 tablespoon ground ginger
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon salt adjust to taste
- 4 cups vegetable broth
- 2 cups water
- Fresh herbs for garnish e.g., cilantro, parsley
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onions and minced garlic to the pot. Sauté until the onions become translucent.
- Add the ground cayenne pepper, ground ginger, ground black pepper, ground cumin, ground coriander, ground cloves, and ground allspice to the pot. Stir well to combine with the onions and garlic.
- Add the chopped vegetables to the pot and stir to coat them with the spice mixture.
- Pour in the vegetable broth and water. Stir to incorporate all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, allowing the flavors to meld together and the vegetables to soften.
- After 30 minutes, taste the soup and adjust the seasoning with salt if needed.
- Remove from heat and let the soup sit for a few minutes before serving.
- Serve the Nigerian Pepper Soup hot, garnished with fresh herbs.
Notes
NUTRITIONAL FACTS:
Calories: 120 | Total Fat: 2g | Total Carbohydrates: 22g | Dietery Fiber: 6g | Protein: 8g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
