Bouillon Bredes

Name: Bouillon Bredes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mauritian
Ingredients: 400g leafy greens (watercress, spinach, or chouchou leaves); 1 onion, sliced; 4 cloves garlic, crushed; 1 thumb ginger, sliced; 2 green chillies, slit; 1 tomato, quartered; 1 litre water; 2 tbsp vegetable oil; Salt to taste

Bouillon Brèdes (boo-YOHN BRED)

Leafy Green Soup

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 92 kcal

A light, nutritious broth filled with leafy greens like watercress or spinach, flavoured with garlic, ginger, and a hint of chilli.

Nutrition & Info

Protein 4.0g

Carbs 10.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large saucepan knife

Presentation Guide

Vessel: soup bowl

Garnishes: chilli slice, garlic chip

Accompaniments: steamed rice, roti

Ingredients

400g leafy greens (watercress, spinach, or chouchou leaves)
1 onion, sliced
4 cloves garlic, crushed
1 thumb ginger, sliced
2 green chillies, slit
1 tomato, quartered
1 litre water
2 tbsp vegetable oil
Salt to taste

Instructions

1
Heat oil in a large saucepan. Add onion, garlic, ginger, and chillies, frying until softened.
2
Add tomato and cook two minutes until it begins to break down.
3
Pour in water and bring to a boil. Season with salt.
4
Add the leafy greens and simmer for five to eight minutes until tender but still vibrant green.
5
Serve hot as a soup course or ladle over rice as a light, nourishing meal.

💡

Did You Know?

Mauritians use over twenty different varieties of bredes, including exotic greens like songe (taro leaves) and mouroum (moringa), each with a dedicated recipe.

Chef's Notes

Equipment Tips

large saucepan
knife

Garnishing

chilli slice, garlic chip

Accompaniments

steamed rice, roti

The Story Behind Bouillon Bredes

Bouillon bredes is the daily health food of Mauritius, a tradition of cooking leafy greens in a light broth that draws from both African and Asian culinary heritage. The word bredes itself comes from the Portuguese, reflecting yet another layer of the island's multicultural history. This simple preparation ensures that even the humblest Mauritian table includes nutrient-rich greens, and the choice of green often signals the season and the cook's heritage.

🕐 Traditionally enjoyed daily meal accompaniment 📜 Origins: Traditional Creole and Chinese

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