I’m really happy talking about this recipe today.
Dorcas here, Welcome to another recipe of Dee’s Mealz.
We will be learning how to make vegetable soup using Fluted Pumpkin Leaves and African Spinach.
Vegetable soup is very tasty and nutritious. I love the final outcome especially when it ends up somehow crunchy.
We can eat White Rice, Amala, Eba and Tuwon Shinkafa with Vegetable soup. The good thing about this soup is that you can use either palm oil or vegetable oil to make your soup. Am sure you are going to love it.
Let’s start cooking.
- 2 bunch of Fluted Pumpkin leaves (Ugu)
- 1 bunch of African Spinach (Aleyahu)
- 7 pieces of Pepper
- 1 small sized Onion
- 1/2 sachet Tomato Paste
- 4 Seasoning Cubes
- Vegetable Oil
Wash the pieces of fish, put in a pot add a little water and set on heat.
Add a little salt and allow to cook for 10 minutes.
Pick and chop the Fluted Pumpkin Leaves (Ugu) into a bowl. Add a little salt and water and allow for 5 minutes. Wash 2-3 times.
Wash the African Spinach (Aleyahu) with salt water, chop and turn into a bowl.
Off the heat and turn the Fish and Fish Stock into a bowl.
In a different Pot, add 2 cups of water, set on heat and allow to boil.
Add a little bit of salt to the chopped African Spinach and turn the boiling water in the bowl.
Allow to steam up for 4 minutes, wash 2 times with cold water and turn in a basket to drain.
Wash the Pepper and Onion, grate and turn in the pot. Add in the sachet tomato and vegetable oil. Set on heat and allow to fry for 5 minutes.
Add the fish stock, seasoning cube and salt. Allow to boil.
Add in the chopped Pumpkin Leaves (Ugu), stir and allow to cook for 4 minutes.
Add in the steamed African Spinach (Aleyahu) and stir.
Add the cooked fish and stir. Allow to cook for 2 minutes and your vegetable soup is ready to be served.
I hope you will be able to make it as nice as i did here. If not, you can always try again. Practice makes Perfect.
See you next time.
Got more dishes coming.