Nigerian Mushroom Pepper Soup with Yam
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g chestnut mushrooms
- 200 g king oyster mushrooms
- 500 g white yam, peeled and cubed
- 2 tbsp pepper soup spice
- 1 onion
- 1 scotch bonnet chilli
- 20 g fresh root ginger
- 3 garlic cloves
- 1200 ml vegetable stock
- 20 g fresh basil
Nutrition (per serving)
- Calories
- 233 kcal
- Protein
- 7.2 g
- Carbohydrate
- 45 g
- of which sugars
- 5.8 g
- Fat
- 1.5 g
- of which saturates
- 0.3 g
- Fibre
- 8.7 g
- Salt
- 2.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the vegetable stock in a large pan with the chopped onion, grated ginger, crushed garlic and the scotch bonnet pierced once with a knife, and bring to the boil.
- 2
Add the pepper soup spice. If you cannot find it in the world food aisle, use 1 tsp ground nutmeg, 1 tsp ground coriander, 1/2 tsp ground cloves and 1 tsp black pepper. Check the label if you need it vegan, as some blends contain stock powder.
- 3
Add the yam chunks and simmer, covered, for 15 minutes until almost tender. (Waxy potatoes are the swap if you cannot find yam.)
- 4
Thickly slice the chestnut mushrooms and tear the king oyster mushrooms into strips. Add to the pan and simmer for 8-10 minutes until the mushrooms are tender and the yam is cooked through.
- 5
Season with salt; the broth should be peppery, hot and thin. Remove the scotch bonnet if it is hot enough.
- 6
Tear in the basil (it stands in for Nigerian scent leaf), simmer for 1 minute and serve in deep bowls.
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