Oha soup with cocoyam flour

I was to prepare Friday night meal

Before you cook your Ogbono soup with okra:1 grind the ogbono with dry mill2 cut the okra fingers into tiny pieces. to achieve this, you need to make a few vertical cuts followed by horizontal cuts on the okra fingers.3 cut the pumpkin leaf4 cook the beef and stock fish with the stock cubes and onion5 grind crayfish and pepper6 boil some water and step aside

It is nice, very simple to prepare

Seafood okro is a very rich meal on its own and also expensive to prepare but trust me it’s worth it’s value..

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 minsServes: 1 MEDIUM POT Native soup of the Efik people, pale and mustardy with distinctive earthy and aromatic flavours from the seeds of the Ibaba plant.

Its my favorite dish. It is a dish that was discovered in Nigeria and it is still prepared in Nigeria under the name Okazi leaf soup. It is very tasty and enjoyed by 80% of Cameroonians.

I recreated a dish I often ate in Vietnam for a Vietnamese fair.Cook the greens to your desired degree. I prefer a slightly raw flavor, so the cooking time in this recipe is fairly short. I used chicken, but you can use ground pork, which is used in Vietnam. Pork gives a richer flavor.Making it somewhat light, then mixing in condiments separately is the Vietnamese way of eating. For serving 2. Recipe by Rx78-3

I always dry the mushrooms since they become nutritious and delicious with drying. The liquid to rehydrate the mushrooms, especially with maitake mushrooms, has a lot of flavor and fragrance, so it goes well in a soup or a simmering dish. I heard that the soaking liquid also holds a lot of nutrition.If the soaking liquid is less than 600 ml, add some water. If the soaking liquid has a strong smell, adjust by adding some water as well. Recipe by Heartful Kitchen Rei

1 post 1 hope

When I learned this recipe in junior college, it called for heating the flour with butter, and would become lumpy. I saw a TV show that showed sautéing onions before making the roux and adapted that procedure. Since then I've been making corn soup with onions.Since it burns easily and spits when boiling, be sure to mix well from the bottom.It hardens when cooled, so when heating leftovers the following day, be sure to mix before heating as well. Recipe by Narimofugi

This is another dish that reminds me of my days as a poor student. The challenge was to cook soup every day with a budget of 20,000 VND. It's a simple, quick, and nutritious dish.

I want to lose weight, but I hate exercising, so I came up with this easy and nutritous soup.If sautéing is bothersome, you can just simmer it instead. But, if you saute it, the sweetness of the onions and the flavor of the fish sausages will come out. Recipe by Yaaachan

8 net carbsModified recipe from Wheat Belly Cook Book**Not bad but it is a thin soup so I thickened it with a little coconut flour. I also added extra rosemary to taste.

I made this recipe variation after I got a craving for tomatoes. I got the idea of making this soup after someone made a soup from a stew we had the night before whilst I was travelling.I'm using breast meat, but thigh meat is much juicier. If you want to make this recipe a bit healthier, then omit the flour. The vegetables in this soup have already been blended so if you want to give your stew a bit of texture, feel free to add any vegetables you find in your freezer. If the aroma isn't too strong for you, feel free to keep the garlic in. Recipe by Garumeri

Inspired by several online recipes - modified to my tastes (aka not as spicy).Notes:- If storing to serve later, add more fresh kimchi after heating. If eating immediately, add another 1/3 c of kimchi.- Can also add 1/2 silken tofu cut into small pieces and serve with jammy hard-boiled eggs.- Dashi stock pouch/pack is one pouch to 2 cups of water. I use Maekawa-taste Natural Soup Stock pack- Vegetable Tablets are

At home, the Chen couple has a piece of land~ E-I-E-I-O~Lately, it's been a pumpkin overload. The pumpkins (golden pumpkins) from the family farm are in full harvest, so we need to find ways to use them up quickly.This time, I didn't peel them in advance. Steaming them with the skin on takes time to remove, so I just left it on—after all, the skin is nutritious.

This soup is rich in calcium from the milk, has lots of vegetables, and is very hearty, so I make it whenever I'm strapped for time (there's no root vegetables so it cooks up quickly).It's like a soup curry, and I like it.You can use pork instead of chicken- whichever you prefer.You don't have to add chili pepper.Since the chili pepper is hard to spot in the red soup, you can remove it before adding the tomato at Step 4. For 3 to 4 servings. Recipe by putimiko

First time am trying this. Please correct me if I missed anything.

I used to use this recipe for the stovetop and now I use it for the slow cooker. You can use fresh vegetables, which I prefer, but if you are short on time then frozen is just as good. You can serve it with cubed chicken ,cooked noodles, rice, pasta, matzo ball, etc. Or just as is. #mycookbookEnjoy!

Using an onion soup stock, I made this mushroom-packed soup.Microwaving the soup with raw mushrooms in plastic wrap, then allowing it to steam makes the umami of the soup evenly absorb into the mushrooms! For 3 servings. Recipe by Yupun

Can use regular baking mix, just use half the milk called for. You could also add cooked & drained pasta of your choice, if desired.

Awesome turkey soup. You can mix up the vegetables to your liking.

I make this pork soup (tonjiru) all the time. It seems that I make it a bit differently from most people, so I uploaded the recipeBy simmering the soup after adding the miso, the vegetables absorb the flavor of the miso as well as adding umami to the soup, making it taste really good. Simmer with a small amount of miso, then add some more miso at the end to enjoy its fragrance. The soup is also good with grated garlic. For 5 to 6 servings. Recipe by Keyua

The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.To prepare the vegetables:Thinly slice the burdock root, soak in vinegar water, then rinse with water.Cut the potato into 5- to 7-mm slices and soak in water.Thinly slice the onion along the grain. Recipe by Sougenusagi

This delicious soup is very easy to make and super nutritious, it is also very impressive if you have guests for dinner,

I wanted to use up some Chinese cabbage, so I made this soup using the ingredients that were in the fridge.I tried to bring out the sweetness of the Chinese cabbage by using the minimum amount of water and by steam-simmering the ingredients.Since I don't really like drinking soy milk as it is, I try to use it in soups.You can mix in any vegetables of your choice.You can also add any leftover vegetables.Adding grated cheese is optional.You can also add katakuriko dissolved in water to thicken the soup.This soup should be okay even for those who aren't fans of soy milk, but you can make it all the same using milk. Recipe by rose12