Vegan Bitterleaf Soup
Discover the bold and nutritious flavors of Vegan Bitterleaf Soup, a plant-based twist on a classic African dish bursting with earthy aroma and vibrant colors. This hearty vegan recipe features tender bitterleaf balanced with the natural sweetness of plantain and the delicate texture of mushrooms, all simmered in a fragrant base of tomatoes, bell peppers, garlic, and ginger. Enhanced by the richness of red palm oil, smoky paprika, and a hint of ground crayfish, this soup offers an authentic taste experience that's perfect for warming the soul. Packed with wholesome ingredients like okra and vegetable broth, it’s both satisfying and nutrient-dense. Ready in just over an hour and ideal for four servings, this comforting soup provides a delicious way to explore African culinary traditions while keeping it vegan-friendly. Enjoy as a standalone meal or pair it with your favorite sides for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 200 grams bitterleaf
- 2 medium onions
- 3 medium tomatoes
- 2 medium bell peppers
- 4 cloves garlic cloves
- 1 tablespoon ginger
- 4 cups vegetable broth
- 3 tablespoons red palm oil
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 2 tablespoons ground crayfish
- 1 teaspoon smoked paprika
- 150 grams mushrooms
- 1 large plantain
- 100 grams okra
Instructions
Begin by washing the bitterleaf thoroughly to remove its bitter taste. Rub the leaves between your palms in water several times, changing the water until it's slightly bitter to the taste.
Chop onions, tomatoes, bell peppers, garlic, and ginger finely. Set aside.
Slice the mushrooms and dice the plantain into small cubes. Trim the ends of okra and slice them thinly.
In a large pot, heat the red palm oil over medium heat. Add the onions and sauté until they become translucent.
Add the garlic and ginger, and stir for about 1 minute until fragrant.
Stir in chopped tomatoes, bell peppers, cayenne pepper, and smoked paprika. Cook for 5 minutes, allowing the ingredients to blend and the tomatoes to break down.
Pour in the vegetable broth and bring it to a boil.
Reduce the heat and add bitterleaf, mushrooms, plantain, and okra to the pot. Stir well to combine all ingredients.
Add in the ground crayfish and salt. Adjust seasoning to taste.
Cover the pot and let the soup simmer for 20-30 minutes, stirring occasionally until the plantains and okra are tender.
Once cooked, serve the soup hot. Enjoy with your favorite side or on its own.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 40 mg | 14% | |
| Sodium | 5429 mg | 236% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 93.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 6639 mg | 141% | |
*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.
