How to cook Nigerian vegetable soup with tomatoes

Nigerian vegetable soup cooked with tomatoes.

I get mails from blog readers asking if it's alright to cook vegetable soups with tomatoes and my reply is a "yes" This here is vegetable soup cooked with fresh tomatoes and served with roasted goat meat.


INGREDIENTS:

11/2 cups palm oil
11/2 cups vegetable oil
1 medium sized onion
5 large sized tomatoes
1 teaspoon pepper, you can add more
1 medium sized bunch ugu vegetables (Fluted pumpkin)
3 large sized bunch water leaf
1 cup ground crayfish
2 seasoning cubes
salt to taste
No water. The soup is cooked with juices from vegetables.
2kg goat meat (Roasted)

DIRECTION:

  1. Stir fry the onion and chopped tomatoes in hot oil with pepper and one seasoning cube. Stir till onion is translucent. My tomatoes are frozen, so, the skin came off easily. You can pour boiling water on tomatoes or freeze to remove skin before chopping.
  2. Add washed vegetables, stir very well, cover and leave for about a minute before adding crayfish and the remaining seasoning cube. Note that you may also fry the crayfish with the onion and tomatoes o. cover to cook for atleast half a minute.
  3. Stir, check for taste and salt before turning off the heat.
Soup can be served with fufu, tuwo, eba, semo, amala, rice, plantain, yam, etc.

Below is the soup recipe in pictures...

Mixture of Vegetable and palm oil heating up.


Just added the onion, chopped tomatoes


 Pepper and seasoning cubes

 Tomato cooks until onion looks tanslucent


 Quantity of ugu vegetable is 1/3 that of water leaf to really get the begetables softened

Adding vegetables to the cooking pot with tmy roast goat meat waiting to be served as a side


Adding ground crayfish


Stirring and checking for salt

Tomato and leafy  Vegetable soup cooked and ready to serve

 Enjoy the weekend



Happy cooking!

Comments

  1. Thanks a million dear poster. I just made mine now and it's delicious. Besos!!!

    ReplyDelete

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