Low Sodium Ewedu Soup
Delight in the vibrant flavors of Nigeria with this heart-healthy Low Sodium Ewedu Soup, a delightful twist on the traditional dish. Made with fresh jute leaves, ground crayfish, and a touch of scotch bonnet pepper, this recipe embraces bold tastes while minimizing sodium content through the use of a potassium chloride salt substitute and low sodium bouillon. The soup’s velvety texture is achieved with a simple whisking technique, and its quick cooking time means it’s ready in just 25 minutes. Perfectly paired with boiled yam or amala, this nutrient-rich soup is ideal for those seeking a healthy, flavorful meal that stays true to its roots without compromising on heart health.
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Recipe Information
Ingredients
- 200 grams Fresh jute leaves
- 500 ml Water
- 1 teaspoon Potassium chloride salt substitute
- 1 piece Low sodium bouillon cube
- 1 tablespoon Ground crayfish
- 1 small Scotch bonnet pepper
- 0.5 cup Chopped onion
- 0.25 teaspoon Bicarbonate of soda
Instructions
Rinse the fresh jute leaves thoroughly under cool running water to remove any dirt or debris.
Bring 500 ml of water to a boil in a medium-sized pot over high heat.
Add the chopped onion, low sodium bouillon cube, ground crayfish, and bicarbonate of soda to the boiling water. Stir to combine.
Carefully place the washed jute leaves into the pot, ensuring they are submerged in the boiling water.
Reduce the heat to medium and allow the leaves to cook for 5 minutes, stirring occasionally.
If you prefer a smoother consistency, use a whisk or a traditional African broom whisk to blend the leaves in the pot. Alternatively, you can blend the cooked mixture in a food processor and return it to the pot.
Add the chopped scotch bonnet pepper and stir well to distribute the heat evenly throughout the soup.
Taste the soup and adjust seasoning if necessary, adding a teaspoon of the potassium chloride salt substitute for a low-sodium flavor enhancement.
Allow the soup to simmer for another 5 minutes over low heat to let the flavors meld together.
Remove the pot from heat and let it sit for a few minutes before serving.
Serve the low sodium Ewedu soup warm with a side of boiled yam, amala, or any preferred starch.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.7 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 4033 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
