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black soup

Black Soup (Oil-Free) Recipe

This oil-free Nigerian Black Soup is a bold, nutrient-rich, low-calorie cleanse soup made with blended dry leaves, fish, and shrimp. Perfect for weight loss, calorie deficit, and healthy eating while keeping all the rich Edo flavors you love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: dinner, lunch, Soup
Cuisine: Nigerian
Ingredients Method Notes

Ingredients
  

  • Lean croaker fish cut into pieces
  • Shrimp peeled
  • Seasoning to taste
  • Salt to taste
  • 1 cup dried bitterleaf or combination of bitterleaf + uziza + scent leaves
  • 1/2 cup dried uziza leaves
  • 1/2 cup dried efinrin / basil optional
  • 1 medium onion
  • 1-2 small peppers habanero / atarodo
  • 2 tbsp ground crayfish
  • Water or stock as needed

Method
 

  1. Rehydrate your dry leaves: Soak in warm water for 10–15 minutes, rinse, and drain.
  2. Blend the leaves: Dry-blend into a powder
  3. Prepare your proteins: Season your fish lightly with salt and seasoning. Set aside.
  4. Make the base: Blend onions, garlic, and peppers with a small amount of water. Allow to cook for 5 minutes.
  5. Cook the proteins in the base: Add fish and shrimp into your soup base. Bring to a simmer.
  6. Add the blended leaf mixture: Stir thoroughly. The soup will darken as it cooks.
  7. Season and simmer: Add crayfish, shrimp, salt, and additional seasoning. Simmer for 10–15 minutes on low heat until rich, herbal, and thick.
  8. Serve hot: Enjoy alone as a cleanse soup or pair with a low-calorie swallow (small portion).

Notes

 

  • For optional add-ins, you can use extra vegetables such as pumpkin leaves/ugu, spinach, etc. (small amounts)
  • You can also add a few pieces of dry fish (deboned)