Hi guys, how are you all doing today?
The cold weather is stil here, and I thought what better way to enjoy it, than having a tasty and spicy pepper soup that not only gives you a warm fuzzy feeling, but also gives you that clear nasal passage. (Very important)
I have made pepper soup so many times that I am suprised its not sprouting somewhere on my head. Hehehehe. I eat it either yam, plantain or soft sliced bread. I believe if I am going to eat it well, then I might as well make the most of it.
But today the recipe is targeted at clean eating. So no complex carbs to accompany it. I will be substituting it with low complex carbs (semi ripe plantain)
Let’s get started shall we 🙂
4 cups of room temperature water
1 cup of hot water
1 Habenero pepper
Medium sized onions
Half a Knorr cube
1 teaspoon of salt
1 1/2 tablespoon of pepper soup powder
1/2 a teaspoon of dry pepper
1 fish stock pot
1/4 cup of shrimps
4 sprigs of mint
2 medium sized pot
Prep time : 5 minutes
Cooking time : 25 minutes
Total time : 30 minutes
Clean and gut the catfish. (That is if you bought the fresh one. If using a frozen one, please ensure it has been properly defrosted to allow easy cleaning.
Next add the 4 cups of water to a pot, add all the spices except the fish stock and allow it to boil (8 minutes)
whilst that is boiling, in another pot, add the 1 teaspoon of oil, let it heat up and then add the onions and fry until translucent, (2 minutes) after that add the finely chopped Habenero pepper, reduce the heat and fry for 1 minute whilst stirring.
Next dissolve the fish stock pot in the last cup of hot water. Once dissolved add it to the frying pepper and onions.
*if you don’t have the stock pot, use 1 tablespoon of fish seasoning, allow it to dissolve in the hot water*
Allow it to boil for 5 minutes and then add it to the boiling spice water.
*both have been boiled for a total of 8 minutes*
Next add the fish, plantain and shrimps. Simmer on low heat for 12 minutes. (This will allow both the fish and plantain to cook well and infuse with the stock*
*Duchess O tip* whilst cooking do not stir the fish and plantain or else it will break. Instead shake the pot gently to allow the stock cover the fish and plantain well*
After 12 minutes, remove the pot from heat and then add the pinch of dried mixed herbs (optional)
Let it settle and then its ready to serve.
Enjoy this guilt free pepper soup. It still counts as clean eating. Full of nourishing protein and low complex carbs.
See serving suggestion below
That’s it from me today.
Love Duchess O.
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