Pepper soup, a spicy hot broth-based soup, is a comfort food that features in many cultures across West Africa and into Cameroon. In this version, Italy meets West African flavor as girasoli is blessed with the fragrant spicy broth of traditional pepper soup.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Pepper soup, a spicy hot broth-based soup is a comfort food that features in many cultures across West Africa and into Cameroon. Eaten in hot and cooler weather, this version, fuses Italian girasoli with the rich spicy fragrant broth of traditional pepper soup.
Author:
Affiong
Ingredients
8oz of girasoli (or ravioli - this recipe uses roasted vegetable girasoli)
8 medium shiitake mushrooms (or mushrooms of choice)
Boil water (per instructions for your choice of ravioli, tortellini or girasoli)
Prep the ingredients; cut the habanero peppers and onion in half (save the 2nd half for another recipe), cut the spring onions on a bias (both the white and green parts), slice the shiitake mushrooms, and roughly chop the basil leaves. Blend half the onion and the vegetable broth (or water)
Add the oil to a deep pan on medium heat and saute the shiitake mushrooms for 3 - 4 minutes then pour in the blended onions and stock. Bring the broth to a boil then add habanero peppers, pepper soup spice mix and salt and simmer for 4-5 minutes.
Add the girasoli (or ravioli is using) to the pot of boiling water and cook per instructions, removing them 2 minutes before the total recommended cooking time. Note: on average, fresh girasoli takes 4 minutes to cook
Once the girasoli is done, remove them from the boiling water and add to the pepper soup broth, along with the basil leaves, scallions (spring onions). Adjust seasoning as needed. Simmer for another 2 - 3 minutes. Remove from heat and serve immediately.
Recipe Note
Adjust pepper soup spice mix, salt and habaneros to preferred taste.
Ravioli cooks very fast. Cook them in boiling water for 2 minutes less than stated instructions
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