Vegetable Soup | How to Cook Vegetable soup
I love vegetable soup and if you follow this recipe you could make a pot of this deliciousness in just about 90 minutes. In this recipe, I combined fluted pumpkin (ugu leaves) and water leaves.We call it edikaikong in Efik. In Igboland, we call it ofe akwukwo nri or vegetable soup for English.
- Prep time
- 35 min
- Cook time
- 55 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Big bowl Waterleaves
- 1 KG or 35 Ounce of Goat meat
- 1 cup crayfish
- 6 scotch bonnet peppers
- 400 ml Palm oil
- Big bowl ugu leaves (fluted pumpkin)
- Roasted mackerel
- 2 seasoning cubes
- Salt to taste
- 2 tablespoons Ground Ofor
Instructions
- 1
Thinly the slice the waterleaves and fluted pumpkin (ugu leaves)
- 2
Wash the ugu leaves before slicing it.
- 3
Slice the water leaves then wash it.
- 4
Allow them to strain seperatrly using a sieve to remove excess water
- 5
Clean and wash the roasted fish, pound your crayfish/peppers.
- 6
Season the meat and let it cook till it becomes tender.
- 7
Add the washed roasted fish to the boiling meat, let them boil together till the water dries.
- 8
To the meat/fish on heat, add palm oil (400ml)
- 9
The vegetables should be added, the water leaves should come first.
- 10
After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.
- 11
Keep stirring.
- 12
Add the pounded crayfish and peppers.
- 13
Add salt to your taste.
- 14
Ugu leaves should follow at this point (fluted pumpkin)
- 15
Stir in 2 tablespoons of ofor (used as a thickener). Stir properly so it doesn’t form crumbs.
- 16
Stir and allow the soup to simmer for 2 minutes, stir and serve.