Ingredients with Measurements:
- 2 cups of chopped Eru leaves
- 2 cups of chopped spinach leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the chopped Eru and spinach leaves to the pot and stir to combine.
4. Pour in the vegetable broth and diced tomatoes and bring to a boil.
5. Reduce the heat to low and let simmer for 20 minutes.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 7g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of broth instead of vegetable broth.
- You can use canned or fresh tomatoes instead of diced tomatoes.
Variations:
- You can add cooked chicken or shrimp to the soup for extra protein.
- You can add other vegetables such as carrots, celery, or bell peppers.
Tips and tricks:
- Make sure to wash the Eru and spinach leaves thoroughly before using.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure to wash all vegetables thoroughly before using and cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Eru is a leafy green vegetable that is commonly used in Cameroonian cuisine. It is often cooked with other vegetables and served as a soup or stew.
Flavor profiles:
This soup is savory and slightly tangy from the tomatoes. The Eru and spinach add a slightly bitter and earthy flavor.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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