Mediterranean Diet Edikaikang Soup
Experience a vibrant fusion of flavors with this Mediterranean Diet Edikaikang Soup, a hearty yet wholesome twist on the traditional Nigerian dish. Packed with nutrient-rich ingredients like baby spinach, kale, and fresh basil, this recipe embraces the Mediterranean lifestyle with its use of olive oil, lean chicken breast, and shrimp for a protein boost. The delicate balance of red bell peppers, tomatoes, garlic, and aromatic spices like thyme and cayenne pepper creates a deeply flavorful broth that’s both satisfying and health-conscious. Perfect for a cozy weeknight dinner or a nutritious meal prep option, this soup is ready in just an hour and serves six. Pair it with whole-grain bread to complete the Mediterranean experience while enjoying a taste of global cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 small onions, finely chopped
- 3 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 500 grams chicken breast, cut into bite-sized pieces
- 200 grams shrimp, peeled and deveined
- 4 cups water
- 2 cups low-sodium chicken broth
- 2 cups baby spinach, chopped
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cayenne pepper
- 0.25 cup fresh basil, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and sauté until translucent, about 3-4 minutes.
Stir in the tomatoes, red bell pepper, and garlic, cooking for another 5 minutes until the mixture begins to break down.
Add the chicken pieces to the pot and cook until they are browned on all sides, roughly 5 minutes.
Pour in the water and chicken broth, then bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the thyme, cayenne pepper, salt, and black pepper.
Simmer the soup for 15 minutes to allow flavors to meld.
Add the shrimp, ensuring they are submerged in the liquid, and cook for an additional 5 minutes until they turn pink.
Reduce the heat to low and gently fold in the spinach and kale. Cover the pot and let the greens wilt, about 5 minutes.
Stir in the fresh basil just before serving.
Taste and adjust seasoning as desired.
Serve hot with whole-grain bread or a side of your choice.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.1 g | ||
| Protein | 226.3 g | 453% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 850 mg | 65% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5081 mg | 108% | |
*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.
