Bourou-bourou Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) grated ginger 1 tablespoon (15g) grated ginger
• 1 teaspoon (5g) cayenne pepper (adjust to taste) 1 teaspoon (5g) cayenne pepper (adjust to taste)
• 2 carrots, diced 2 carrots, diced
• 1 small cabbage, shredded 1 small cabbage, shredded
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Stir in the cayenne pepper and cook for an additional minute.
4. 4.
   Add the diced carrots, shredded cabbage, cubed potatoes, and diced tomatoes to the pot. Stir well to combine.
5. 5.
   Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the soup.
8. 8.
   Serve the bourou-bourou soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Carrots — Make sure to dice the carrots into small, uniform pieces to ensure even cooking.
• Cabbage — Shred the cabbage finely to allow it to cook quickly and evenly.
• Potatoes — Cut the potatoes into small cubes to ensure they cook through within the given time.
• Tomatoes — Use ripe tomatoes for the best flavor and texture in the soup.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference.

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or lentils to the soup.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• Serve the bourou-bourou soup with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a smoother texture, you can blend a portion of the soup using an immersion blender before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the bourou-bourou soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

When serving bourou-bourou soup, ensure that the vibrant colors of the vegetables are visible. Use a white or neutral-colored bowl to showcase the soup's rich hues. Place a small bunch of fresh parsley on top of the soup as a garnish to add an appealing touch.