Nigerian Vegetarian Pepper Soup (Vegetarian hot pot)


If there’s any meal that Nigerians love, it’s pepper soup cooked with fish, seafood or meat; goat meat and offals being a personal favorite. But during the Spring time, I enjoy a lot of fresh vegetables in pepper soup especially for fit fam and cleansing. Honestly instead of going on a water and smoothie diet, I’d rather eat this meal on a daily basis

For this recipe, the Nigerian pepper soup spice is actually optional. For non-Nigerians, the pepper soup spice  is made out of English /Jamaican nut meg and piper guinesse a.k.a African Negro pepper.

I’m sure a lot of my readers would be surprised at the vegetarian pepper soup. We do like our meat. But do you know that plenty Nigerians and Africans are actually vegetarians? Even my ajebutters are forever willing to have a bite from my bowl; with very little pepper anyway. Eating healthy makes them feel cool 🙂


This recipe is also great for Summer evenings. You know when your friends are enjoying some robust goat meat pepper soup and a chilled drink, you might just want to whip out your vegetarian version and watch them drool for the gods. Of course you could serve it with some milk for your kids if they decide to join in the fun 🙂

Apart from this soup being super beautiful to look at, it’s super healthy and super filling.

Okay now drool 🙂

Nigerian Vegetarian Peppersoup
Prep time
Cook time
Total time
Serves: 6
  • 6-8 small potatoes(peeled and washed)
  • 1 large carrot(washed and cut)
  • A hand full of broccoli
  • 1½ tbsp. Nigerian pepper soup spice(optional)
  • 1 small red bell pepper
  • 1 large habanero pepper(ata rodo)
  • ½ inch ginger
  • Half a small onion
  • a handful of chopped basil
  • water
  • Vegetarian buillon
  • salt to taste
  1. Blend the ginger, peppers and onion
  2. Put the potatoes and carrots into a pot. Pour in water to the level of the veggies. Pour in the pepper and ginger blend. Season with salt and the pepper soup spice(if using). Season with salt and bouillon to taste. Bring to a boil, reduce the heat and cook until the potatoes and carrots are tender. Taste for seasoning, stir in the basil and add the broccoli. Turn of the heat and cover the pot. The steam will soften the broccoli. Enjoy



  1. Dammy B says:

    Good to see a vegetarian pepper soup…I have actually made this before, however I added cabbage to mine instead of broccoli and it turned out well too…thanks for sharing Nma!

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