Tasty Veggie Soup with Arugula Twist-Yum!

Wash the waterleaf and afang leaves thoroughly and chop them coarsely.

In a large pot, add the beef, goat meat, and chopped onions. Cover with water and boil until tender, about 45 minutes.

Add the stockfish and dried fish to the pot. Continue cooking for another 15 minutes.

Stir in the palm oil and allow it to melt into the soup.

Add the crayfish, ground pepper, and seasoning cubes. Mix well.

Incorporate the chopped waterleaf and afang leaves into the pot. Stir to combine.

Cook for an additional 10-15 minutes, allowing the leaves to wilt and flavors to meld.

Season with salt to taste and add periwinkle if using.

Simmer for another 5 minutes, then remove from heat.

Let the soup rest for a few minutes before serving.

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Allergens