Back to all recipes
Pregnancy Recipe

Soups

Edikang ikong-inspired vegetable soup

A generous vegetable soup with ugu and waterleaf and well-cooked fish — rich in green vegetables, iron and folate.

Prep
25 min
Cook
30 min
Total
55 min
Portions
4
  • Moderate
  • Pregnancy
  • Postnatal
  • Iron-containing
  • Folate-containing
  • High-protein
  • Gluten-free
Nigerian vegetable soup with green leaves and fish

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Boil the meat, if using, with the onion and a little water until fully cooked and tender.
  2. Step 2. Add the fish and simmer for 8–10 minutes until opaque and flaking; if using smoked fish, make sure it is heated right through.
  3. Step 3. Stir in the palm oil and crayfish and cook for 3 minutes.
  4. Step 4. Add the waterleaf first, then the ugu, and cook for 4–5 minutes only, uncovered.
  5. Step 5. Serve hot with a modest portion of swallow or boiled yam.

Allergens for your selection

  • Contains: Fish
  • Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.