This vegetarian light soup is a meat-free alternative to Ghana’s typical fufu soup, with a similar rendition (sauce clair) found in Ivory Coast.This recipe spicy, light, delicious and Perfect for cold winter season Or during the summer.
It’s such a typical Ghanaian dish that we’ve been on a quest to find a vegan alternative that tastes and delivers just as well as the traditional version. With soup, it was a tricky quest. This recipe was put together after seeing the Ivory Coast version of this dish (sauce claire). Although very similar, there are certain variations that are better suited to meatless/vegetarian alternatives. Ingredients shine.
What is Light Soup Sauce Claire?
Ghanaian light soup is a light, spicy tomato soup made from a variety of animal proteins. It is called light soup because it does not contain rich ingredients such as peanuts, peanuts, and palm nuts. It is made by mixing tomatoes, onions, green peppers, and ginger with a broth made by steaming animal protein and straining it. Seasoned based on personal taste. Simmer the soup for some time until the oil (from animal fat) begins to sink to the top of the soup. The separation of the oil on top is what made the meat-free replication difficult.
At the same time, I was researching Ivory Coast soups for other content and came across various ways of sauce clair. Sauce clair is a spicy tomato-based soup that accompanies swallows, so light he resembles a soup. Similar to the Ghanaian version, it blended tomatoes, onions, (sometimes) garden eggs, (sometimes) palm oil, (sometimes) tomato paste, akpi (click here for details), and seasonings. Ivory Coast soups, unlike Ghanaian soups, don’t strain the blended mixture, leaving a thicker soup base. Adding more adds more fat content.
This process seemed like a viable approach to making a light soup for vegetarians. I hope to create a true Ivory Coast version in the near future.
Ingredients Needed to Make Vegetarian Light Soup
- mushroom: Mushrooms serve as a substitute for meat in soups. A variety of mushrooms, both dried and fresh, are used to add different textures and depth of flavor.
- Soup base: Like many Ghanaian soups, our soup contains tomatoes, onions, chilies and ginger.A non-traditional additive is tomato paste.
- seasoning: I kept this really simple with miso, vegetable bouillon paste and dawa dawa/il
- Coconut oil: Adding palm oil adds fat to the soup and adds depth to the flavor.
- Water: I use water because the vegetable bouillon will turn into a paste.
How to make vegetarian light soup
- Steam the mushrooms in water.
- Boil the soup base until the tomatoes are peeled off.
- Mix the soup base and add it back to the soup
- seasonal soup
- Add texture elements such as fresh mushrooms or tofu
- Boil until ready.
Frequently Asked Questions + Substitutions
- Can I substitute another oil for palm oil? You can substitute any neutral oil, but palm oil adds a really nice rich flavor
- Can I have this tofu for free? Yes, I can. You can omit tofu completely or use another vegetable protein like tempeh. To do.
- I don’t like mushrooms, is there a substitute? The base of the soup is mushrooms, so I haven’t eaten much so far.
- Can I substitute Dawa Dawa? Please use your favorite seasoning. I found that dawa dawa had a rather peculiar smell and tasted almost like meat.
What would you like to accompany this dish?
- Rice! This is my go-to for light soups, but it works well with all types of fufu.
vegetarian light soup
A vegetarian alternative to the traditional Ghanaian tomato-based spicy soup.
Serving: Four
- 1 cup Dried shiitake mushrooms I used shiitake mushrooms and wood ear mushrooms
- 2 tomato
- 1 onion
- 2 scotch bonnet pepper You can remove these seeds or omit them entirely for less spice
- 1 thumb size ginger
- 2 tablespoon of red palm oil
- 1.5 tablespoon of miso
- 2 tablespoon better than bouillon paste
- 1/2 teaspoon It’s powder
- 2 tablespoon of tomato paste
- 1/2 Pack of smoked tofu
- 1.5 liter water
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Start by boiling the mushrooms in 1 liter of water over medium heat
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Once the pot is boiling, add fresh tomatoes, onions, ginger and Scotch bonnet peppers.
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Cook over medium heat until tomato peels.
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Mix tomatoes, ginger, onion and pepper in 1/2 liter of water until smooth
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Pour the mixture into a pot and bring to a boil
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When the soup boils, add tomato paste, miso, dawa dawa, something better than bouillon paste, palm oil
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Boil the soup over medium-low heat for 35 minutes, until the soup thickens, the bubbles are gone, and the palm oil is completely submerged.
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Enjoy with rice or swallows as you like.
