Egusi soup with spinach and lean beef

Ingredients

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

• 500 g lean beef, cut into small pieces
• 200 g ground egusi (melon seeds)
• 300 g spinach or ugu leaves, washed and shredded
• 3 medium tomatoes, washed and blended
• 1 medium onion, peeled and chopped
• 1 medium tatashe (red bell pepper), washed and blended
• 3 tbsp palm oil or groundnut oil
• 600 ml water or unsalted stock
• salt, a little, to taste

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

Method

1. 1Step 1. Boil the beef with the chopped onion and a little salt for 30–35 minutes until tender, keeping the stock.
2. 2Step 2. Heat the oil in a pot, add the blended tomato and pepper and cook for 8–10 minutes until reduced.
3. 3Step 3. Mix the ground egusi with a little stock to a paste, stir it in and simmer for 10 minutes, stirring so it does not catch.
4. 4Step 4. Add the beef and the rest of the stock and simmer for a further 8 minutes.
5. 5Step 5. Stir in the washed shredded leaves, cook for 3 minutes and check the beef is cooked through with no pink meat before serving.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

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