Vegan Edikaikang Soup
Indulge in the hearty and nourishing flavors of *Vegan Edikaikang Soup*, a plant-based twist on the beloved Nigerian classic. This vibrant dish features a medley of fresh spinach and waterleaf (or their substitutes like purslane or lamb’s lettuce), delicately simmered in a rich base of palm oil, aromatic spices, and savory vegetable broth. Smoky cubes of tofu and tender mushrooms add a satisfying depth, while hints of garlic, ginger, and scotch bonnet peppers infuse every bite with warmth and zest. Perfectly balanced and packed with nutrients, this veganized Edikaikang Soup is a celebration of West African cuisine, best served with fufu, yam, or rice for a wholesome and flavorful meal. Whether you're exploring global vegan recipes or embracing healthier eating, this soup is sure to captivate your taste buds and warm your soul.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups spinach leaves
- 2 cups waterleaf or substitute with purslane or lamb's lettuce
- 0.25 cup palm oil
- 1 medium onion, chopped
- 2 medium fresh tomato, diced
- 1 medium red bell pepper, chopped
- 1 medium scotch bonnet pepper, finely chopped
- 2 tablespoons ground crayfish substitute (use grounded toasted dried seaweed or kelp powder)
- 1 teaspoon salt
- 3 cups vegetable broth
- 1 cup smoked tofu, cubed
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
Wash the spinach and waterleaf thoroughly under running water to remove any sand and set aside.
Heat the palm oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger, and sauté until the onions become translucent, about 5 minutes.
Stir in the diced tomatoes, chopped red bell pepper, and scotch bonnet pepper. Cook for another 5 minutes until the tomatoes break down slightly.
Add the smoked tofu and mushrooms to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to blend.
Season the soup with salt and the crayfish substitute, stirring well to incorporate.
Add the waterleaf and allow it to cook for 3-4 minutes to soften slightly.
Finally, add the spinach and cook for another 2-3 minutes until the spinach wilts.
Adjust the seasoning if necessary and serve hot with a side of fufu, yam, or rice.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 37.8 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1118 mg | 86% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5352 mg | 114% | |
*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.
