Heeeey, cooking vegetable soup has been made easy now right? Yes, it has, thanks to our researchers for the wonderful work, but what, have you heard about vegetable soup without waterleaf? That stuff is the best for me.

Very nice vegetable soup can be cooked without waterleaf and without spinach. This tasty, soft, mouthwatering vegetable soup just cooked with no waterleaf. No softener yet the soup is as soft as vegetable soup can be.

The people on the dining table are eating, and chatting away. pouring praises on the one who cooked this delicious soup. So, no one can identify that there is no vegetable softener (waterleaf) in there.

I waited, no one could tell. Had to say it myself that ‘there is no softener in this pot of Vegetable soup you all are licking’ and they won’t even believe me.

My nephew making matters worse for all by telling them that no one can cook vegetables this soft and yummy without waterleaf.

Yes, we know waterleaf is great and I always thought that without waterleaf, vegetables are going to be very dry and chewy but no, this pot of Naija soup has proven otherwise. We can enjoy tasty, good vegetable soup where there is no waterleaf.

Vegetable Soup Without Waterleaf

I never intended to cook this without that major ingredient (waterleaf), but something happened. While getting vegetables and other Nigerian soup ingredients ready, we discovered that the water leaves weren’t well preserved and they were beginning to rot away.

So, we just disposed of everything and began looking at the possibility of cooking vegetable leaves without her good sister waterleaf.

Then, we concluded and then this tasty soup is served with no one being able to tell that something is missing.

How I Cooked Vegetable Soup Without Ingredients

Firstly, I know that Nigerian soups have an almost similar soup base if you learn how to cook, then you are good at cooking all Nigerian soups.

That soup base begins with steaming (boiling) meats with some seasoning, salt, and a little diced onion.

Adding other ingredients. Each soup has its major ingredients, like crayfish, periwinkle, and dry fish which are among the major ingredients for vegetables. Fresh fish and other types of seafood are like the majors for okra soup and so on.

I added palm oil and then left the soup to cook until the meat was tender. When the soup base is ready, the oil mixes and you stop seeing it flowing on the stock.

Once this soup base was done, I checked for salt and overall taste. Finally, I added the very well-blended vegetable, stirred and simmered for about 30 seconds, then turned off the heat.

Take Home Points

To cook good vegetable soup that’s this soft without waterleaf, you need to blend the vegetables very well as chopping alone is not enough.

If you need water to blend well, no problems, use the water and if it turns out the blended vegetable is watery, you can use a kitchen strainer or sieve to strain out some excess liquid and set aside for yummy drinking.