Pepper Soup

I once read that soup is the epitome of comfort food, warm and soulful filled with flavour and goodness. If you’re looking for a ‘fiery’ soup, something that will keep you warm during the winter, this pepper soup is for you. This dish is full of spicy deliciousness with fish and beef.  Not only will your taste buds thank you, so will your immune system. Believe it or not this soup can scare off any cold or flu you might catch during the winter. This is my own recipe; prepared from scratch. I guarantee you’ll love it!

Ingredients:

2 pieces of king fish

Beef, cut in small pieces

Vegetable oil

Medium onion, sliced thin

Two garlic cloves, sliced thin

1 tablespoon of pepper soup spice

1 tablespoon of dry pepper

4 cups of chicken broth

2 magi cubes

1 tablespoon of crayfish seasoning

1 tablespoon of bitter leaves

Salt to taste

Heat the vegetable oil in a large pot and fry the two pieces of fish (season the fish with salt and pepper before frying)

Once fish is cooked (5 to 7 minutes), remove from the pot and add the beef pieces (season the beef with salt and pepper before frying)

Fry the beef for 5 to 10 minutes. Add the garlic and onion to the pot. Fry with the beef for another 5 minutes.

Add the pepper soup seasoning and the dry pepper, stir well. Add the chicken broth. Allow the broth to come to a boil.

Add the magi cubes, crayfish seasoning, salt and bitter leaves. Let the soup simmer for 15 to 20 minutes.

 Cut the cooked fish into small pieces and add to the pot. Serve hot!