Vegan Nigerian Pepper Soup Bowl: Rich in Flavor and Nutrients

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups vegetable broth 1 cup cubed yam 1 cup diced sweet potatoes 1 cup chopped bell peppers (assorted colors) 1 cup chopped tomatoes 2 tablespoons ground crayfish 1 tablespoon ground ginger 1 tablespoon ground camwood bark 1 teaspoon vegetable oil 1/2 cup vegan chicken or turkey pieces (meatless) Salt and pepper, to taste Fresh parsley, for garnish Steamed white rice, for serving

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the ground crayfish, ginger, and camwood bark, stirring frequently to prevent burning. Cook for 2 3 minutes until fragrant.
2. Pour in the vegetable broth and bring to a boil. Reduce heat to low and let simmer for 10 minutes to allow flavors to meld.
3. Add the yam, sweet potatoes, bell peppers, and tomatoes to the pot. Stir well and let cook for another 15 20 minutes, or until all vegetables are tender.
4. Season with salt and pepper, to taste.
5. Add the vegan chicken or turkey pieces to the soup and cook for an additional 3 5 minutes, until heated through.
6. Serve hot over steamed white rice, garnished with fresh parsley.

Chef’s Insight

The ground ginger adds warmth to this vegan pepper soup, while the combination of sweet potatoes and bell peppers creates a harmonious balance of flavors.

Notes

Feel free to adjust the spice level according to your preference by adding more or less ground ginger and camwood bark.