| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 4g | 0.6g | 25g |
| sugars | fibre | protein | salt |
| 9g | 7g | 6g | 0.2g |
There’s a certain kind of magic in a bowl of Palmyra Sprouts Soup. As the spoon scoops up the hearty broth with its generous mix of vibrant vegetables, you’re not just savoring a nourishing comfort dish – you’re stepping into a robust narrative of cultures entwined. In this recipe, the Southern warmth of my Atlanta upbringing and the bold West African influences from my Nigerian roots meet in a beautiful symphony of flavors.
An Afro-Southern Affair
With every spoonful of Palmyra Sprouts Soup you’re connecting to a deeply ingrained food tradition. It mirrors the Afro-Southern fusion I champion; combining the familiar comfort of a Southern soup base, with the exotic streak brought by the Palmyra Sprouts, a delightful West African ingredient. Often likened to Ukodo, a hearty Nigerian pepper soup, this dish beautifully encapsulates my cross-cultural culinary journey.
Mighty More than a Meal
And it’s not just about the taste. This soup brims with wellness. The Palmyra sprouts lend not only texture and an appealingly mild flavor – they’re a powerhouse of nutrients, including calcium, iron, phosphorus, and a host of vitamins. The addition of garlic and ginger not only adds a flavorful kick, but also brings a suite of health benefits, with their antibacterial and anti-inflammatory properties. This soup doesn’t just warm your belly, it nourishes your body.
Delicate lemon notes offset the robustness of the core ingredients, while a brush of parsley on top lends a fresh finish. With a dash of olive oil and a sprinkle of salt and pepper for seasoning, we bring it all together in a harmonious blend. These ingredients work seamlessly, each one contributing a unique layer to the overall soup symphony.
While perfect on its own, the Palmyra Sprouts Soup is also versatile. Whether you’re warming up to it as a prelude to a main course or pairing it with a hearty side like spicy fried yam or a slice of good old cornbread, it effortlessly stands by its co-stars.
Every time I create a new recipe, my kitchen becomes a playground where I explore the bounds of my culinary heritage. With this soup, I invite you to embark on this adventure with me. Whether you’re serving it on a cool, lazy afternoon or at a high-spirited gathering around the table, the Palmyra Sprouts Soup carries a piece of my heart, a spoonful of Afro-Southern warmth right to your bowl.
What You’ll Need
- 6 cups of vegetable broth
- 3 Palmyra sprouts, peeled and diced
- 1 large carrot, diced
- 2 stalks of celery, diced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 inch piece of ginger, finely chopped
- 1 teaspoon of black pepper
- Salt to taste
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- Parsley for garnishing
Method
Step One
Start by preparing all the ingredients. Peel and dice 3 Palmyra sprouts, 1 large carrot, 2 stalks of celery, and 1 large onion. Then, mince 3 cloves of garlic and finely chop 1 inch piece of ginger.
Step Two
Heat 1 tablespoon of olive oil in a large soup pot. Add the diced onion, minced garlic, and ginger to the pot and sauté until the onions become translucent.
Step Three
Next, add the diced Palmyra sprouts, carrot, and celery to the pot. Stir and cook for around 5 minutes, until the vegetables start to soften.
Step Four
Pour in 6 cups of vegetable broth into the pot. Season the soup with 1 teaspoon of black pepper and add salt according to your preference. Stir everything well and bring the soup to a boil.
Step Five
Once boiling, reduce the heat to low and let the soup simmer. Cover the pot and cook for about 20 to 30 minutes, until all the vegetables are tender.
Step Six
After the soup is cooked, turn off the heat. Add the 1 tablespoon of lemon juice into the soup and give it a final stir.
Step Seven
Ladle the soup into bowls, garnish with fresh parsley and serve hot.
