Hi everyone. How are you all doing? Peppersoup has been a regular feature on my blog. Mostly because it’s one of the meals that I would recommend for those trying to eat clean. And also because of its high protein content.
Peppersoup is widely enjoyed by many. At parties, at home or just for refreshment with friends. I like Peppersoup. It’s a meal that can never go out of fashion. Lol. I call it my tummy pallets. After every meal at a party I would opt for this as the last food to savour. It sorts of balances everything. ☺️
I decided to cook the Peppersoup in the oven because I have always loved to cook using the lowest form of heat in order to maximise the taste. I have always used this method for other dishes but never for the Peppersoup.
So let’s get started shall we.
1 Habenero pepper
A handful of dried scent leaves (basil)
2 medium sized pot
Preheat the oven to 200 degrees.
Wash the meats propely. Remove excess skin and fats.
Blend onions with water until smooth
Next put the cleaned meat into a pot, add the blended onions and salt (if.you notice I didn’t say maggi or knorr. Thats because I want only the natural flavours to be the key ingredients)
Do not add water yet…
Cook on low heat for 15 minutes.
After 15 minutes, remove from the gas. Sieve the stock to remove the film. Next pour the sieved stock back into the pot.
Finely chop onions and the Habenero pepper. Add it to the stock
Finally add the spices and the dried basil. Add 3 cups of water. Stir and place it in the oven.
Leave it for 45 minutes uninterrupted.
After 45 minutes, taste it and check for ingredients balance. If the spice is too heavy, add 1 more cup of water and continue cooking.
Cook for 1 hour:20 minutes. Check it now, it should be all cooked and ingredients well incorporated.
All done. Now wasn’t that easy 😉👏👏
Now enjoy your Peppersoup 🍲
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I will see you all in my next post
Love Duchess O.