Nourishing Vegetable Soup with Ugwu and Waterleaf: A Delicious and Nutritious Dish

Ugu and waterleaf soup
Ugwu and waterleaf soup

Vegetable soup is a comforting and nourishing dish that is beloved in many cultures around the world. Adding nutrient-rich greens like ugwu (fluted pumpkin leaves) and waterleaf to the soup not only enhances its flavour and texture but also boosts its nutritional value.

In this recipe, we’ll explore how to create a delicious vegetable soup featuring ugwu and waterleaf, providing a satisfying and wholesome meal that’s perfect for any occasion.


  • 2 cups chopped ugwu (fluted pumpkin leaves)
  • 2 cups chopped waterleaf
  • 2 medium-sized carrots, diced
  • 2 medium-sized potatoes, diced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1 scotch bonnet pepper, diced (optional, for heat)
  • 4 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)
  • Lemon wedges for serving (optional)
Ugu and waterleaf soup
Ugwu and waterleaf soup


  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and translucent, about 5 minutes.
  2. Add the diced carrots, potatoes, tomatoes, bell pepper, and scotch bonnet pepper (if using) to the pot. Stir to combine and cook for another 5 minutes, allowing the vegetables to soften slightly.
  3. Pour in the vegetable broth or water, ensuring that the vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the carrots and potatoes are tender.
  4. Once the vegetables are cooked through, add the chopped ugwu and waterleaf to the pot. Stir to combine and simmer for an additional 5 minutes, allowing the greens to wilt and infuse their flavours into the soup.
  5. Season the vegetable soup with ground cumin, paprika, salt, and pepper to taste. Adjust the seasoning according to your preferences, adding more spices or salt if needed.
  6. Remove the pot from heat and let the soup cool slightly before serving. Ladle the vegetable soup into bowls and garnish with fresh cilantro or parsley, if desired.
  7. Serve the vegetable soup hot, accompanied by lemon wedges for squeezing over the soup just before eating. The tangy acidity of the lemon enhances the flavours of the soup and adds a refreshing touch to each bite.
  8. Enjoy your nourishing vegetable soup with ugwu and waterleaf as a wholesome meal on its own or paired with crusty bread, rice, or a side salad for a more substantial feast.

This vegetable soup with ugwu and waterleaf is a nutritious and flavorful dish that celebrates the vibrant flavours and textures of fresh greens. Packed with vitamins, minerals, and antioxidants, this soup provides a nourishing boost to your diet and promotes overall health and well-being. Whether enjoyed as a light lunch, dinner, or comforting snack, this vegetable soup is sure to satisfy your cravings and leave you feeling nourished and satisfied.

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