Vegan Afang Soup
Elevate your plant-based meal game with this Vegan Afang Soup, a vibrant reinterpretation of the traditional Nigerian delicacy. Packed with nutrient-rich Afang (wild spinach) and waterleaf or spinach, this hearty soup boasts a robust, earthy flavor perfectly complemented by the smoky undertones of tofu. A medley of spices like crushed red chili, ginger, and garlic creates a depth of aroma, while red palm oil adds a flavorful, authentic touch. Ideal for health-conscious food lovers, this wholesome recipe is easy to prepare in under an hour and makes a satisfying, comforting dish for four. Serve it piping hot with your favorite side for a truly soul-warming experience. Keywords: Vegan Afang Soup, Nigerian-inspired recipes, plant-based comfort food, spinach soup, vegan Nigerian meals.
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Recipe Information
Ingredients
- 2 cups fresh Afang (Wild spinach) leaves
- 4 cups waterleaf or spinach
- 0.5 cup red palm oil
- 1 medium onion
- 1 tablespoon crushed red chili peppers
- 2 cups vegetable stock
- 2 tablespoons ground crayfish substitute
- 1 teaspoon ground ginger
- 3 minced garlic cloves
- 1 teaspoon sea salt
- 200 grams smoked tofu
Instructions
Begin by rinsing the Afang leaves thoroughly, then slice them thinly and set aside.
Rinse and slice the waterleaf or spinach. Set it aside as well.
In a large pot, heat the red palm oil over medium heat. Chop the onion and add it to the pot, sautéing until translucent.
Add the minced garlic and ginger, and cook for another minute until aromatic.
Pour in the vegetable stock and bring to a simmer.
Add the crushed red chili peppers, ground crayfish substitute, and sea salt to the pot. Stir well to combine the flavors.
Add the smoked tofu, cut into small cubes, to the pot.
Incorporate the sliced waterleaf or spinach, allowing it to cook for about 5 minutes until it softens.
Finally, gradually add the sliced Afang leaves to the soup, ensuring it mixes well with the other ingredients.
Allow the soup to simmer for 10-15 minutes, stirring occasionally, until the leaves are tender.
Taste and adjust seasoning if necessary before serving the soup hot with a side of choice.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 4440 mg | 193% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 22.4 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2761 mg | 212% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 9641 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
