Mushroom Pepper Pot Soup

Back in October, my husband and I visited Philadelphia, and he indulged in a historic soup called the "West Indies Pepper Pot." I had a sampling of the broth and was in love. I immediately knew I would have to figure out a vegan version of it.


Trying to use some of what I had on hand and with a little help from a Food Network recipe with meat and a previous recipe I posted for pulled #shiitake mushroom BBQ sandwiches, I came up with this. I have no idea if it tastes close to what a pepper pot is supposed to taste like, but I'm loving it.


I think this is my proudest moment since I started the blog. I haven't seen anything like this on all the vegan and vegetarian sites I surf... and I'm up to 142 blogs referenced on this site.



Serves: 3-4 bowls | Time: ~1 - 1.5 hrs


Ingredients

1 tbsp vegetable oil

8 oz #shiitakes, thinly sliced

8 oz #portobello #mushrooms, thinly sliced

1/2 medium white onion, chopped

2 garlic cloves, chopped

1 small habanero pepper, seeded and chopped

1/2 bunch chives, chopped

1/2 pound sweet potatoes, peeled and diced

2 quarts veggie stock (I always go home made)

1 bay leaf

1 tsp dried thyme

2 tsp ground allspice

1/2 tbsp freshly ground black pepper

1 bunch collard greens, rinsed and chopped

S&P


Instructions

Heat the oil in a large skillet on medium heat. Add the mushrooms, onions, garlic and habanero and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes.


Add the chives and saute for 3 minutes.


Add the sweet potato and saute for 3 to 5 minutes more.


Add the veggie stock, bay leaf, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the sweet potatoes are tender.


Stir in the collard greens. Reduce the heat and simmer about 5-7 minutes, until wilted.


Season with salt. Serve.

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