Servings: 6

Ingredients

  • 3 large red onions
  • 7 medium Habanero peppers
  • 7 medium dried chile de ├írbol peppers (stemless)
  • 3 medium red bell peppers
  • 7 small serrano peppers
  • 3 medium tomatoes
  • 1 cup organic avocado oil
  • 6 cups water
  • 2 cups ginger, freshly grated
  • 3 packets (0.6 oz each) of seaweed
  • 2 cups fresh spinach
  • 2 cups fresh kale
  • 2 cups fresh collard greens
  • 3 pounds halal goat meat
  • 1 tablespoon paprika
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • 1 tablespoon bay leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon ground rosemary
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1 tablespoon cayenne pepper
  • 1 tablespoon Himalayan pink salt

Step 1

Blend the onions, peppers, and tomatoes together. Pour the mixture, along with water and avocado oil, into a large bowl.

Step 2

Mix the ginger, seaweed, and green leafy vegetables together in a separate bowl. Set aside.

Step 3

Marinade the goat meat with all the spices, dried herbs, and salt. Set aside in another bowl, and let sit for 20 minutes.

Step 4

After 20 minutes, add the onion and pepper mixture, along with the marinated goat meat, to an Instant Pot®. Pressure cook on a low heat for 1 hour.

Step 5

After the items in the Instant Pot are done cooking, stir in the ginger, seaweed, and green leafy vegetable mixture, and let the mixture simmer in the Instant Pot for 5 minutes.

Step 6

Serve hot with cooked yam or baked potatoes.

Note:

This specific pepper soup recipe is very spicy. Feel free to reduce the amount of Habanero and serrano peppers because they are indeed hot!