Whole30 Ewedu Soup

Experience a vibrant and wholesome twist on a classic Nigerian dish with this Whole30 Ewedu Soup. Made with fresh jute leaves (ewedu), aromatic garlic, sautéed onions, and a dash of spicy habanero pepper, this dish is both nutritious and bursting with bold flavors. Blended to a smooth, slimy consistency using traditional techniques or modern tools, it offers an authentic texture that pairs perfectly with the richness of ground crayfish. Coconut oil adds a subtle creaminess while keeping it Whole30-compliant. Ready in just 25 minutes, this nutrient-packed soup is perfect as a standalone meal or served alongside your favorite protein. Savor this gluten-free, paleo-friendly recipe that's both comforting and full of vibrant, earthy goodness!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Begin by washing the jute leaves thoroughly under cold running water to remove any dirt or impurities. Drain and set aside.

Step 2

In a medium-sized pot, add the 500 ml of water and bring it to a boil over medium heat.

Step 3

While the water is boiling, thinly slice the onion and mince the garlic cloves. You can also deseed and finely chop the habanero pepper.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Pour the sautéed onion mixture into the pot with the blended jute leaves. Stir well to combine.

Step 9

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.

Step 10

Serve the ewedu soup hot, pairing it with any Whole30 compliant protein or simply enjoy it as a light soup.

Nutrition Facts

Serving size	(1212.2g)

Amount per serving	% Daily Value*
Calories	395.6

Total Fat 15.1g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 20.2mg	0%
Sodium 2607.7mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 14.8g	0%
Total Sugars 13.4g
Protein 25.0g	0%

Vitamin D 0IU	0%
Calcium 907.1mg	0%
Iron 12.3mg	0%
Potassium 1989.5mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 22.1%

Carbs: 47.8%