vegetable soup (using garden egg leaves)

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vegetable soup (using garden egg leaves)

Serves 3-4
Prep time 50 minutes
Cook time 40 minutes
Total time 1 hours, 30 minutes
Meal type Soup
Misc Child Friendly, Freezable, Serve Hot
Region Nigerian
Rich and highly nutritious vegetable soup using garden egg leaves.

Ingredients

  • 1 bunch garden egg leaves (chopped)
  • 2 bunches waterleaves (chopped)
  • dried red prawns
  • cow head/beef
  • green and yellow bonnet pepper
  • 1 Small onions
  • 2 Cooking spoons palm oil
  • salt
  • seasoning
  • stock fish/dry fish

Note

Garden egg leaves have a slightly bitter taste which is what gives the soup its special taste that leaves your taste buds longing for more. Garden egg leaves are highly nutritional and great for anemic individuals either eaten raw or cooked.

Directions

Step 1
par-boil your meat and dried fish with onion,salt and seasoning until cooked and meat stock is dried up and set aside. Remove the head of the dried prawn and add to the onion and peppers and blend with very very little water as possible
Step 2
heat up palm oil in a pot for 1minute
Step 3
add the body of the dried prawn and fry for 30 secs
Step 4
then pour in the blended pepper mix
Step 5
fry this for 1-2 minutes until dry but not burnt
Step 6
then add your par-boiled meat and fish with the almost dried meat stock
Step 7
stir well to mix and be sure its as dry as the picture
Step 8
then add the washed and drained water leaves
Step 9
stir to mix and allow to cook uncovered until liquid from the water leave is dried up
Step 10
then add the washed and drained garden egg leaves
Step 11
stir well to mix and leave to cook uncovered 2-3. Taste for salt and seasoning and add if needed.My meat stock is usually seasoned enough to cover for the soup.
Vegetables continue cooking even after the fire is turned off so do not over cook it. leave the pot uncovered after cooking or cover half way to prevent darkening of the vegetables.
Step 12
vegetables continue cooking even after the fire is turned off so do not over cook it. leave the pot uncovered after cooking or cover half way to prevent darkening of the vegetables.

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