Soupe Brèdes (Soupe Bred)
The Quirky Foodster Team
Ingredients
- Leafy greens (such as watercress, spinach or chou chou leaves), washed and chopped — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Grated ginger — 1 tsp
- Oil — 1 tbsp
- Water or light stock — 5 cups (1.2 litres / 40 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a pot and sauté the onion, garlic and ginger until fragrant.
- Add the water or stock and bring to a boil.
- Add the chopped greens and simmer for 10–12 minutes until tender.
- Season with salt and pepper.
- Serve hot, either as is or lightly blended for a smoother texture.
Introduction: A light, nourishing soup made from leafy greens simmered with garlic and ginger, a comforting everyday dish reflecting Mauritius’s vegetable-forward home cooking.
Cultural Background: ‘Brèdes’ refers to a variety of edible leafy greens grown across Mauritius, and turning them into a simple soup is one of the most common, health-conscious ways they are prepared, often served as a light starter or side.
Tips: Choose tender young greens for the best texture and flavour. Simmer just until tender — overcooking can dull both the colour and flavour of the greens.
Variations: Add a handful of cooked lentils for a heartier soup. Finish with a squeeze of lime for brightness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Per serving (approx.): 80 kcal, 3 g protein, 3 g fat, 9 g carbohydrate.
FAQs:
Q: What greens are traditionally used?
A: A variety of local leafy greens are used interchangeably,
Q: Is this soup very filling?
A: It’s light by nature, often served as a starter or alongside a more
- Leafy greens (such as watercress, spinach or chou chou leaves), washed and chopped — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Grated ginger — 1 tsp
- Oil — 1 tbsp
- Water or light stock — 5 cups (1.2 litres / 40 fl oz)
- Salt and pepper — to taste
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