Vegetable soup is an ancient soup. It has been in existence for long with its major ingredients which is vegetable. Almost every parts and tribes in Nigeria eats vegetable soup either with swallow or noodles and it is highly rich in minerals, protein and other classes of good.
The following are the quantities of ingredients I used to prepare 2 medium tubs of Vegetable Soup.
PREPARATION
2 kg frozen spinach
250g lamb’s lettuce
2kg Assorted meat
ribs
cow skin (ponmo)
cow tripe (shaki)
Stock fish
4 tablespoons ground crayfish
6 small Knorr cubes
Sweet pepper (for colour)
Habanero pepper (to your taste)
2 big bulbs of onion
1½ cups of red palm oil
Salt (to taste)
Cook the meats and stock fish with the seasoning cubes and half of the chopped onions.
When done, remove all the meat and fish and set aside.
De-bone and separate the stockfish into small pieces.
Make sure the stock is as little as possible, if not, boil it down first before continuing.
Set the stock on the stove, add palm oil, crayfish, the remaining chopped onions. Cover and cook for about 7 minutes to allow the palm oil integrate into the soup.
Add the peppers, the lambs lettuce, the meats and fish.
Cover and once it boils again, add the spinach.
Cover and once it boils again, stir very well and add salt if necessary.
Serve with any food of your choice but I personally prefer eating mine with swallow food.
If you are not yet ready to eat it, you can
transfer the soup to cool containers immediately so the vegetables do not change colour.
