A nut-free, meatless alternative using king oyster mushrooms to mimic the texture of meat.
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Blend the red bell peppers, scotch bonnets, and onions with a little water until smooth.
Pour the blended pepper mixture into a large pot and bring to a simmer over medium heat for 5 minutes.
Add the vegetable stock, ginger paste, and minced garlic to the pot and stir well.
Stir in the pepper soup spice mix and bouillon powder, then bring the liquid to a rolling boil.
Add the shredded king oyster mushrooms to the pot, ensuring they are fully submerged in the broth.
Reduce the heat to low-medium and simmer for 15 minutes to allow the mushrooms to absorb the spices.
Stir in the dried scent leaves or basil and cook for an additional 2 minutes.
Taste the broth and add salt if necessary before serving hot.
