Nigerian Vegetable Soup Recipe

plated vegetable soup in a white bowl with fufu

Course: Main Course, Side Dish

Cuisine: Nigerian, West African

Keyword: nigerian vegetable soup, spinach, vegetable soup, water leaves

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: servings

Calories: 296kcal

Author: Ogechi

Nigerian Vegetable soup has many variations. This version is low fat, high protein, and very easy to make. The freshness from the spinach and the flavors from the scent leaves and spices bring together all the flavors of Africa in a health-conscious dish.

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Equipment

1 stock pot with lid
2 mixing bowls

Ingredients

2 lbs smoked turkey
1 lb goat meat cubes
12 ounces water leaves
20 ounces frozen spinach thawed
3 scotch bonnet peppers
1 small onion finely chopped
1 cup ground crayfish
1 tablespoon chicken bouillon
2 tablespoons palm oil
3 grams dried scent leaves also called Nchanwu
1 teaspoon ukpo substitute cornstarch

Instructions

Prepare Vegetables

Thaw water leaves and spinach in separate bowls. Squeeze out excess water
Add boiling water to each bowl until the leaves are covered. Let it soak for 5 minutes before draining.
Let the leaves cool down before squeezing out any remaining water. Set aside

Preparing the Soup

Clean the meat and place it in a pot. Add enough water until it is level with the meat. Season with chicken bouillon and chopped onions.
Cook on medium heat.
Once the meat is cooked, about 50 minutes - 1 hour, add crayfish, scent leaves, ground pepper, and palm oil.
Add more water so the level is the same line as the meat.
Let everything cook for 10 minutes on medium.
Next, add the ukpo thickener to the soup in quarter sized scoops so it dissolves easier. Let that cook for 5 minutes
Lastly, add the water leaves and spinach and cook for 10 minutes of low-medium heat.
Taste and adjust your salt preference if needed. Remove the soup from the heat and let it sit for 5 minutes before enjoying.

Nutrition