Vegetable soup is paired with any of the swallows in Nigeria and served as either lunch or dinner. This recipe shows you how to cook a healthy soup with vegetables (ugu and water leaves) the Nigerian way. I love this soup for many reasons: For starters, I made it with vegetables, and those are synonymous with health. In Nigeria, we combine different vegetables to make different soups. Okra soup, Afang soup and even edikaikong are different combinations of different veggies. Veggies are good for the heart and body cells. That is just why we are making this soup. I have written a lot in the last few months about Healthy Nigerian foods, check out the article just to learn why this soup should appear more often on your menu.
Ingredients for Vegetable Soup Big bowl Waterleaves Big bowl ugu leaves (fluted pumpkin) Roasted mackerel 1KG or 35 Ounces of Goat meat 1 cup crayfish 6 scotch bonnet peppers 400ml Palm oil 2 seasoning cubes Salt to taste 2 tablespoons Ground Ofor
Preparation:
Step 1 Slice the water leaves and fluted pumpkin leaves with a kitchen knife, you want them thinly sliced as you can see below. What you find below is a bowl of fluted pumpkin leaves – vegetables. This is the equivalent of 12 cups. You should wash ugu (fluted pumpkin) properly before slicing them.