Bouillon Bréde

About This Recipe

Bouillon bréde is simplicity itself: a clear, golden broth enriched with whatever leafy greens (bréde) are at hand — watercress, spinach, moringa leaves or Chinese cabbage — plus ginger, garlic and a whisper of turmeric. It is eaten daily in Seychellois homes, ladled over rice at lunch or served as a restorative soup. The broth is light yet deeply flavourful, and it is considered a remedy for everything from a cold to fatigue.

Ingredients

Serves 4

• 200 gwatercress or spinach, roughly chopped
• 1 litrevegetable or chicken stock
• 3 clovesgarlic, minced
• 2 cmfresh ginger, grated
• 1/4 tspground turmeric
• 1 tbspvegetable oil

Instructions

1. 1

   Sauté aromatics

   Heat oil in a pot over medium heat. Add garlic and ginger; cook 2 minutes until fragrant.

2. 2

   Add stock

   Pour in stock and stir in turmeric. Bring to a boil, then reduce to a simmer.

3. 3

   Add greens

   Add greens and simmer 8–10 minutes until tender but still bright. Season with salt and pepper.

4. 4

   Serve

   Ladle into bowls or serve over steamed rice as a light meal.

Variations

• •

  Add shredded cooked chicken for a heartier soup.

• •

  A squeeze of lime juice at the end brightens the flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 2 days. The greens soften on standing — add fresh greens when reheating for the best texture.

Frequently Asked Questions