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.
Equipment
- Pots
Ingredients
- 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
- Thinly the slice the waterleaves and fluted pumpkin (ugu leaves)
- Wash the ugu leaves before slicing it.
- Slice the water leaves then wash it.
- Allow them to strain seperatrly using a sieve to remove excess water
- Clean and wash the roasted fish, pound your crayfish/peppers.
- Season the meat and let it cook till it becomes tender.
- Add the washed roasted fish to the boiling meat, let them boil together till the water dries.
- To the meat/fish on heat, add palm oil (400ml)
- The vegetables should be added, the water leaves should come first.
- After adding all the water leaves, allow it to simmer for 2-4 minutes while you stir occasionally.
- Keep stirring.
- Add the pounded crayfish and peppers.
- Add salt to your taste.
- Ugu leaves should follow at this point (fluted pumpkin)
- Stir in 2 tablespoons of ofor (used as a thickener). Stir properly so it doesn’t form crumbs.
- Stir and allow the soup to simmer for 2 minutes, stir and serve.