Spicy Shrimp Pepper Soup (Dairy & Nut Free)

Ingredients

• about 450 g Shrimp (peeled and deveined)
• 2 tbsp Pepper soup spice blend
• 1 medium Onion
• 1 small Scotch bonnet pepper
• 2.54 cm Ginger
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1/4 cup Scent leaves
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and roughly chop the 1 medium onion, 2.54 cm ginger, and 2 cloves garlic. Carefully remove the stem from the 1 small scotch bonnet pepper. Place the chopped onion, ginger, garlic, and the scotch bonnet pepper into a blender or food processor and blend until a smooth paste forms.
2. 2Pour the 6 cups of vegetable broth into a large heavy-bottomed pot. Place the pot over high heat and bring the broth to a rolling boil, which is approximately 100°C.
3. 3Once the broth is boiling, reduce the heat to medium-low. Carefully add the blended paste and the 2 tbsp of pepper soup spice blend to the simmering broth, stirring well to combine.
4. 4Add the about 450 g of peeled and deveined shrimp to the pot. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn opaque pink and reach an internal temperature of 63°C.
5. 5Stir in the 1/4 cup of scent leaves and 1 tsp of salt. Continue to simmer the soup for an additional 2 to 3 minutes, allowing the flavors to meld.
6. 6Carefully ladle the hot Spicy Shrimp Pepper Soup into serving bowls. Serve immediately.

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