Meal prepping is the plug when life gets busy. A little effort upfront will save you from morning kitchen stress—whether you’re a sit-at-home mum or a busy professional. See recipes to make the best vegetable soup with semolina:
Ingredients:
●1 bunch ugu (washed and chopped)
●1 bunch spinach (washed and chopped, optional)
●1/2 cup palm oil
●1 onion (chopped)
●2 tablespoons locust beans (iru, optional)
●2 tomatoes (blended)
●2 red bell peppers (blended)
●2 teaspoons ground crayfish
●3 seasoning cubes
●Salt to taste
●1 head of stockfish
●1 cup assorted meat (shaki, roundabout, pomo, beef, pre-cooked)
●1/2 cup stock
READ ALSO: Meal prepping 101: Spaghetti with veggies
For Swallow:
●2 cups garri, semo, or pounded yam
●4 cups water
Prepping:
Heat palm oil in a pot on medium heat, then add chopped onions and locust beans. Stir and allow it to fry for a minute. Pour in the blended tomatoes and peppers, then cook until the oil separates from the mixture.
Add the stock, ground crayfish, seasoning cubes, and salt, then stir well. Allow the mixture to simmer for 5 minutes before adding the pre-cooked assorted meat and stockfish head. Stir and let it cook for an extra 3 minutes.
Add the chopped spinach, mix thoroughly, and allow it to cook for 2 minutes. Don’t overcook to retain its nutrients!
For swallow, boil 4 cups of water, then gradually add garri, semo, or pounded yam flour while stirring continuously until smooth.
Serve your vegetable soup with the hot swallow of choice.
