Whole30 Ewedu Soup
Dive into the vibrant world of Nigerian cuisine with this Whole30 Ewedu Soup—a wholesome, nutrient-packed twist on the traditional favorite! Crafted from fresh jute leaves, this silky, earthy soup is not only a culinary delight but also Whole30 compliant, making it perfect for clean eating enthusiasts. Enhanced with the aromatic blend of ground crayfish, garlic, and onions, and spiced with a hint of habanero pepper, this soup bursts with authentic flavors while remaining simple to prepare. Coconut oil adds a subtle richness, and the unique blending technique transforms the jute leaves into their signature slimy texture that pairs beautifully with Whole30-approved protein or as a stand-alone dish. Ready in just 25 minutes, this gluten-free, dairy-free, and paleo-friendly recipe offers a satisfying, flavor-packed meal that celebrates Nigerian traditions while meeting modern dietary goals. Perfect for anyone seeking healthy, bold flavors!
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Recipe Information
Ingredients
- 400 grams Fresh jute leaves (ewedu)
- 500 ml Water
- 1 piece Bitter melon (or coffee straw whisk for traditional option)
- 2 cloves Garlic cloves
- 1 medium Onion
- 1 tablespoon Ground crayfish
- 1 small Habanero pepper
- 1 teaspoon Salt
- 1 tablespoon Coconut oil
Instructions
Begin by washing the jute leaves thoroughly under cold running water to remove any dirt or impurities. Drain and set aside.
In a medium-sized pot, add the 500 ml of water and bring it to a boil over medium heat.
While the water is boiling, thinly slice the onion and mince the garlic cloves. You can also deseed and finely chop the habanero pepper.
Once the water comes to a boil, add the washed jute leaves to the pot. Allow them to cook for about 5 minutes until they begin to soften.
Use a bitter melon stick (or a blender) to blend the jute leaves directly in the pot. Blend until the leaves break down into a smooth, slimy consistency. If using a blender, consider cooling the soup slightly before blending.
In a separate pan, heat the coconut oil over medium heat. Add the sliced onions and garlic, sautéing until the onions become translucent and the garlic fragrant.
Add the ground crayfish to the onion and garlic mixture and stir well. Allow the mixture to cook for an additional 2 minutes to develop flavor.
Pour the sautéed onion mixture into the pot with the blended jute leaves. Stir well to combine.
Add the chopped habanero pepper and salt to the pot, incorporating them into the soup. Let it simmer for an additional 5 minutes to allow the flavors to meld.
Serve the ewedu soup hot, pairing it with any Whole30 compliant protein or simply enjoy it as a light soup.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1990 mg | 42% | |
*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.
