Vegetarian Edikaikang Soup
Discover the vibrant and nutritious flavors of Vegetarian Edikaikang Soup, a plant-based twist on the traditional Nigerian dish celebrated for its hearty appeal and bold taste. This wholesome recipe features a colorful medley of spinach and ugu (pumpkin) leaves, simmered in a richly seasoned broth infused with ground crayfish powder, fresh tomatoes, and aromatic spices. A splash of palm oil and optional habanero pepper lend authentic depth and a touch of heat, making this dish an irresistible comfort food for any occasion. Perfectly suited for vegans and vegetarians, this quick-to-prepare recipe (ready in just an hour) pairs beautifully with rice or traditional African swallows like fufu and pounded yam. Whether you're craving something nourishing, flavorful, or uniquely African, this vegetarian soup delivers every time.
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Recipe Information
Ingredients
- 250 grams Spinach leaves
- 250 grams Ugu leaves (pumpkin leaves), chopped
- 60 ml Palm oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 200 grams Tomatoes, chopped
- 500 ml Vegetable broth
- 2 tablespoons Ground crayfish powder
- 2 pieces Seasoning cubes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 piece Fresh habanero pepper, chopped (optional)
- 250 ml Water
Instructions
Start by washing the spinach and ugu leaves thoroughly under running water. Chop them into small pieces and set aside.
In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
Add the chopped red bell pepper, chopped tomatoes, and optional chopped habanero pepper into the pot. Stir and cook for about 5 minutes, allowing the tomatoes to soften.
Introduce the vegetable broth and water into the pot. Stir well and bring the mixture to a simmer.
Once simmering, add the ground crayfish powder, seasoning cubes, salt, and ground black pepper to the pot. Stir thoroughly to combine all the flavors.
Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
After simmering, add the chopped spinach and ugu leaves to the pot. Stir well and let the soup cook for an additional 15 minutes, or until the leaves wilt and become tender.
Taste for seasoning and adjust as necessary. If the soup seems too thick, you can add a bit more water to reach your desired consistency.
Once done, remove from heat and serve the Vegetarian Edikaikang Soup hot, accompanied with your choice of sides such as rice or a traditional African swallow like fufu or pounded yam.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 27.9 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 720 mg | 55% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4570 mg | 97% | |
*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.
