Name: Nigerian Mushroom and Vegetable Pepper Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: African
Ingredients: 500g mixed mushrooms (oyster, cremini, shiitake—sliced or torn); 1 large onion, finely chopped or blended; 3-4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 2-3 scotch bonnet peppers (adjust for heat), blended; 1 red bell pepper, chopped; 1-2 carrots, sliced; 2 cups leafy greens (spinach, uzazi, or scent leaves substitute); 1-2 tbsp Nigerian pepper soup spice blend (or mix of ground ehu, uda, uziza); 1 vegetable bouillon cube (or 2 cups vegetable stock); 6-8 cups water; Salt to taste; 2 tbsp vegetable oil or palm oil; Fresh herbs (scent/utazi leaves or basil) for garnish; Optional: Squeeze of lime/lemon at end

This Nigerian Mushroom and Vegetable Pepper Soup is a vibrant, plant-based twist on the classic Nigerian pepper soup. It features hearty mushrooms and colorful vegetables simmered in a bold, aromatic broth infused with traditional West African spices, delivering comforting heat and deep flavors perfect for any season.

Why You’ll Love This Recipe

You’ll fall head over heels for this recipe because it captures the soul-warming essence of authentic Nigerian pepper soup without any meat, making it ideal for vegans, vegetarians, or anyone craving lighter yet satisfying meals. The earthy mushrooms mimic the chewy texture of traditional proteins like goat or fish, while a medley of fresh vegetables adds color, nutrition, and subtle sweetness to balance the fiery kick from scotch bonnet peppers.

The signature blend of indigenous spices—think calabash nutmeg, grains of Selim, uziza, and more—creates an intoxicating aroma that fills your kitchen and evokes memories of West African home cooking. It’s quick to prepare, naturally gluten-free and low-calorie, incredibly customizable for heat levels, and feels both nourishing and indulgent.

Whether you’re under the weather, hosting a cozy gathering, or simply wanting a spicy hug in a bowl, this dish delivers bold, authentic flavors with everyday ingredients—proving that plant-based can be just as exciting and traditional as the original!

Yield: 6 servings

Nigerian Mushroom and Vegetable Pepper Soup Recipe

Spicy, aromatic vegan Nigerian pepper soup with mushrooms and veggies—comforting heat in every bowl.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

500g mixed mushrooms (oyster, cremini, shiitake—sliced or torn)
1 large onion, finely chopped or blended
3-4 garlic cloves, minced
2 tbsp fresh ginger, grated
2-3 scotch bonnet peppers (adjust for heat), blended
1 red bell pepper, chopped
1-2 carrots, sliced
2 cups leafy greens (spinach, uzazi, or scent leaves substitute)
1-2 tbsp Nigerian pepper soup spice blend (or mix of ground ehu, uda, uziza)
1 vegetable bouillon cube (or 2 cups vegetable stock)
6-8 cups water
Salt to taste
2 tbsp vegetable oil or palm oil
Fresh herbs (scent/utazi leaves or basil) for garnish
Optional: Squeeze of lime/lemon at end

Instructions

Get excited and prep your veggies! Start by cleaning and slicing your mushrooms into hearty pieces—they're the "meat" of this dish, so make them chunky for that satisfying bite. Chop your onion, mince garlic and ginger, slice carrots and bell pepper, and blend the scotch bonnet peppers with a splash of water for easy heat distribution. This mise en place makes everything flow smoothly!
Sauté the magic base. Heat the oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger—stir and let them sizzle until fragrant and golden (about 3-5 minutes). Your kitchen will smell incredible already!
Build the flavor foundation. Toss in the blended scotch bonnet and bell pepper. Stir for 2-3 minutes to cook off the rawness and release that spicy aroma—don't worry, the heat mellows as it simmers.
Spice it up Nigerian-style! Add your pepper soup spice blend (toast lightly first if whole seeds). Stir well for 1-2 minutes to awaken those warm, aromatic notes—ehu, uda, and uziza will make this smell like home.
Bring in the mushrooms. Add the sliced mushrooms and carrots. Stir to coat them in the spices and aromatics—let them cook for 4-5 minutes until they start softening and releasing their juices.
Pour in the liquid gold. Add the water (or stock), vegetable bouillon, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer. Cover partially and let it bubble away for 15-20 minutes—the broth will become deeply flavorful.
Add the greens for freshness. Toss in your leafy greens and any fresh herbs. Simmer uncovered for another 5 minutes until the greens wilt but stay vibrant—this keeps the soup colorful and nutritious.
Taste and perfect. Give it a good stir, taste the broth, and adjust seasoning—more salt, spice, or even a squeeze of lime for brightness. The flavors should sing: spicy, earthy, aromatic!
Rest and let it shine. Turn off the heat and let the soup rest for 5 minutes. This allows everything to meld into pure comfort.
Serve with love! Ladle into bowls, garnish with extra fresh herbs or a lime wedge. Enjoy hot—perhaps with boiled plantain or bread on the side. Get ready for compliments—this one's a winner!

Notes

This is fully vegan and gluten-free—perfect for diverse diets.
Always wear gloves when handling scotch bonnet peppers to avoid skin irritation.
For authentic touch, seek out fresh scent leaves or utazi if possible—they add a unique medicinal aroma.
The soup thickens slightly on standing; thin with water when reheating.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 96Total Fat 6gSaturated Fat 0gUnsaturated Fat 5gSodium 89mgCarbohydrates 11gFiber 4gSugar 5gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Toast your whole spices (like calabash nutmeg or grains of Selim) lightly before grinding for maximum aroma and depth—don’t skip this step for that true Nigerian flair.
Adjust heat gradually: Start with less scotch bonnet and taste as you simmer; the peppers intensify over time.
Use a mix of mushroom types (oyster for chewiness, cremini or shiitake for earthiness) to replicate meaty textures.
For clearer broth, avoid boiling vigorously—gentle simmer prevents cloudiness.
Blend part of the aromatics (onion, garlic, ginger, peppers) for a smoother base, or leave chunky for rustic appeal.
Add vegetables in stages: Firmer ones like carrots first, delicate greens last to preserve color and crunch.
If using pre-made pepper soup spice, start with 1-2 tbsp and adjust—homemade blends let you control freshness.
Taste and season at the end; bouillon or stock cubes can be salty, so go light initially.

Ingredients Notes

Mushrooms are the star here, providing umami and meat-like satisfaction—oyster or king trumpet varieties work best for their chewy bite, while button or cremini add depth; always clean them gently with a damp cloth rather than soaking to avoid sogginess.

Vegetables like bell peppers, carrots, and leafy greens bring color, vitamins, and mild sweetness to counter the spice. Scotch bonnet (or habanero) peppers deliver the signature fiery heat—fresh is best for vibrant flavor, but adjust for tolerance. Traditional spices (calabash nutmeg/ehu, grains of Selim/uda, uziza seeds, alligator pepper) are essential for authentic aroma—source from African markets or online; pre-mixed pepper soup spice simplifies things if unavailable.

Aromatics like onion, garlic, and ginger form the flavorful base, while vegetable bouillon adds savory depth without meat. Fresh herbs (scent leaves, utazi, or substitutes like basil/mint) lend a bright, medicinal note typical in Nigerian versions—add late to preserve their potency.

Variations and Substitutions

Protein boost: Add firm tofu cubes, tempeh, or seitan for extra heartiness while keeping it vegan.
Veggie swaps: Include yam chunks, unripe plantain, or potatoes for a heartier, traditional ukodo-style thickness; zucchini, cauliflower, or green beans work for low-carb.
Heat levels: Use jalapeños or Thai chilis for milder spice, or add cayenne/dry pepper at the end for adjustable kick.
Spice blend: If indigenous spices are hard to find, use a store-bought Nigerian pepper soup mix or approximate with black pepper, fennel, cumin, allspice, and lemongrass.
Greens: Swap scent leaves for basil, parsley, or spinach; bitter leaves add authentic bitterness if available.
Broth base: Use chicken stock for non-vegan or mushroom stock for deeper earthiness.
Creamy twist: Stir in a splash of coconut milk at the end for richness without overpowering spices.
Regional flair: Cameroonian-style with njangsa seeds or country onion for nutty/oniony notes.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3-4 days—the flavors deepen beautifully over time. Reheat gently on the stovetop, adding a splash of water if thickened. For longer storage, freeze in portioned containers for up to 2 months; thaw overnight in the fridge and reheat to boiling for best texture. Avoid repeated reheating to maintain vibrancy.