Low Sodium Nigerian Pepper Soup
Discover a lighter, heart-healthy twist on the bold, aromatic flavors of traditional Nigerian cuisine with this Low Sodium Nigerian Pepper Soup. Packed with tender chicken, vibrant fresh herbs like scent leaves or basil, and spices such as peppersoup mix, uda pods, and calabash nutmeg, this soup delivers rich depth without compromising on health-conscious ingredients. A splash of fresh lime juice and the fiery kick of habanero peppers elevate the dish, making it both refreshing and invigorating. Perfectly balanced with low sodium chicken broth and a gentle touch of salt alternative, this recipe is ideal for those seeking a low-sodium yet flavorful meal. Ready in under an hour, this wholesome soup is best served hot, making it a perfect comfort dish for gatherings or quiet nights in.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg Chicken pieces
- 4 cups Low sodium chicken broth
- 2 tablespoons Fresh ginger root, grated
- 4 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Peppersoup spice mix
- 4 Uda pods (negro pepper), crushed
- 2 teaspoons Ehu seeds (calabash nutmeg)
- 0.25 cup Scent leaves or basil leaves, chopped
- 2 tablespoons Fresh lime juice
- 2 Fresh habanero peppers, chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Low sodium salt or salt alternative
- 2 cups Water
Instructions
Begin by washing the chicken pieces thoroughly under running water. Pat them dry using paper towels.
In a large pot, combine the chicken pieces with the low sodium chicken broth and water, set over medium heat.
Add grated ginger, minced garlic, and chopped onion to the pot. Stir in the peppersoup spice mix, crushed uda pods, and calabash nutmeg.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer and cover the pot with a lid.
Cook for approximately 30 minutes until the chicken is tender, stirring occasionally to prevent sticking.
Add the chopped fresh habanero peppers, ensuring you handle them carefully to avoid irritation.
Season the soup with black pepper and low sodium salt or salt alternative to taste.
Incorporate the fresh scent leaves or basil and squeeze in fresh lime juice. Stir well to combine.
Allow the soup to simmer for an additional 10 minutes until the flavors meld together.
Taste and adjust seasonings if needed, ensuring the soup stays low sodium.
Turn off the heat and serve the pepper soup hot, garnished with extra chopped fresh herbs if desired.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.1 g | ||
| Protein | 291.2 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4784 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
