Low Sodium Ewedu Soup
Dive into the rich, velvety goodness of Low Sodium Ewedu Soup, a heart-healthy take on a beloved West African classic. Made with freshly picked jute leaves and enhanced by the vibrant heat of Scotch bonnet pepper, this nutrient-packed soup is both flavorful and comforting. The use of a low-sodium bouillon cube and a potassium chloride salt substitute ensures a bold taste without compromising on health. Quick to prepare in just 25 minutes, it features ground crayfish for a subtle umami depth and bicarbonate of soda for that perfect silky texture. Whether paired with amala, boiled yam, or your favorite starch, this low-sodium Ewedu Soup provides a guilt-free way to enjoy an authentic taste of Nigeria while keeping your heart happy. It's the perfect blend of tradition and mindful eating!
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Ingredients
- 200 grams Fresh jute leaves
- 500 ml Water
- 1 teaspoon Potassium chloride salt substitute
- 1 piece Low sodium bouillon cube
- 1 tablespoon Ground crayfish
- 1 small Scotch bonnet pepper
- 0.5 cup Chopped onion
- 0.25 teaspoon Bicarbonate of soda
Directions
Step 1
Rinse the fresh jute leaves thoroughly under cool running water to remove any dirt or debris.
Step 2
Bring 500 ml of water to a boil in a medium-sized pot over high heat.
Step 3
Add the chopped onion, low sodium bouillon cube, ground crayfish, and bicarbonate of soda to the boiling water. Stir to combine.
Step 4
Carefully place the washed jute leaves into the pot, ensuring they are submerged in the boiling water.
Step 5
Reduce the heat to medium and allow the leaves to cook for 5 minutes, stirring occasionally.
Step 6
If you prefer a smoother consistency, use a whisk or a traditional African broom whisk to blend the leaves in the pot. Alternatively, you can blend the cooked mixture in a food processor and return it to the pot.
Step 7
Add the chopped scotch bonnet pepper and stir well to distribute the heat evenly throughout the soup.
Step 8
Taste the soup and adjust seasoning if necessary, adding a teaspoon of the potassium chloride salt substitute for a low-sodium flavor enhancement.
Step 9
Allow the soup to simmer for another 5 minutes over low heat to let the flavors meld together.
Step 10
Remove the pot from heat and let it sit for a few minutes before serving.
Step 11
Serve the low sodium Ewedu soup warm with a side of boiled yam, amala, or any preferred starch.
Nutrition Facts
| Serving size | (817.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 130.3 |
| Total Fat 1.4g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 20.2mg | 0% |
| Sodium 591.9mg | 0% |
| Total Carbohydrate 23.3g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 3.7g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 457.0mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 4033.2mg | 0% |
Source of Calories