Nigerian Chicken Pepper Soup with Red Pepper Broth
Inspired by techniques from NYT Cooking.
A lighter, faster pepper soup: chicken legs cooked in a blended red pepper, onion, ginger and Scotch bonnet base with warm pepper-soup spices, finished with basil.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Why this label?
35.2 g protein for 339 kcal = 10.4 g per 100 kcal, so protein gives about 42% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 0.9 g sugars per 100 ml (limit ≤ 2.5 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 326 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- large pot with lid
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 35.2 g |
| Carbohydrate | 7.7 g |
| of which sugars | 2.9 g |
| of which free sugars | 0 g |
| Fat | 17.8 g |
| of which saturates | 4.7 g |
| Fibre | 1.9 g |
| Salt | 2.33 g |
Protein per 100 kcal
10.4 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
