West African Spiced Mustard Soup

Ingredients

In this West African adaptation of the Dutch Mustard Soup, we incorporate the vibrant flavors of West African cuisine. Traditional Dutch ingredients are combined with aromatic spices like ginger, garlic, and chili peppers to create a unique fusion of flavors. The addition of these West African ingredients adds a delightful kick and a touch of warmth to the soup, making it a truly memorable culinary experience. We alse have the original recipe for Mosterdsoep, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons (30ml) Dijon mustard 2 tablespoons (30ml) Dijon mustard
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped chili pepper. Sauté until the onions are translucent and the mixture is fragrant.
2. 2.
   Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to cook off the raw flour taste.
3. 3.
   Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Reduce the heat to low and stir in the heavy cream, Dijon mustard, and honey. Simmer for an additional 5 minutes.
5. 5.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
6. 6.
   Remove the soup from heat and let it cool slightly. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and reheat gently over low heat.
8. 8.
   Serve the West African Spiced Mustard Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ginger — Peel the ginger using a spoon or a vegetable peeler before grating to remove the tough outer skin.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor. Adjust the amount according to your preference for tanginess.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or a pinch of cayenne pepper.
• Serve the soup with a side of crusty bread or traditional West African fufu for a complete meal.
• Experiment with different types of mustard to vary the flavor profile of the soup.
• Garnish with a drizzle of olive oil or a dollop of sour cream for added richness.
• Make a larger batch and freeze individual portions for quick and easy meals.

Serving advice

Serve the West African Spiced Mustard Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for a pop of color and added freshness. Accompany the soup with a side of crusty bread or fufu for a satisfying and complete meal.

Presentation advice

Present the West African Spiced Mustard Soup in a vibrant and colorful bowl to showcase the rich and creamy texture. Drizzle a swirl of olive oil on top and garnish with a sprig of fresh cilantro for an elegant touch. Serve with a side of warm bread or fufu to complete the presentation.