Vegan Egusi Soup
Discover the hearty and flavorful world of "Vegan Egusi Soup," a plant-based twist on the beloved West African classic. This rich and aromatic dish features finely ground egusi (melon seeds) that create a creamy, nutty base, blended with vibrant ingredients like spinach, tomatoes, red bell pepper, and fiery scotch bonnet pepper for an irresistible depth of flavor. Palm oil adds an authentic touch, while plant-based alternatives like mushrooms and vegan-friendly ground crayfish ensure a fully vegan experience. Perfectly spiced with garlic, ginger, and a hint of smokiness, this comforting soup is ready in just over an hour and pairs beautifully with fufu, rice, or plantains. Wholesome, nourishing, and bursting with bold flavors, Vegan Egusi Soup is a must-try recipe for a deliciously unique and nutritious meal.
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Recipe Information
Ingredients
- 1 cup Egusi (melon seeds)
- 3 cups Water
- 4 cups Fresh spinach leaves (or kale)
- 0.25 cup Palm oil (or vegetable oil)
- 1 medium Onion, chopped
- 2 medium Tomatoes, chopped
- 1 medium Red bell pepper, chopped
- 1 small Scotch bonnet pepper (optional)
- 2 cups Vegetable broth
- 1 cup Mushrooms, sliced
- 1 teaspoon Salt
- 2 tablespoons Ground crayfish (plant-based alternative)
- 2 large Garlic cloves, minced
- 1 teaspoon Ginger, grated
Instructions
Place the egusi in a blender or food processor. Blend until finely ground and set aside.
In a large pot over medium heat, add the palm oil and allow it to heat up, but not smoke.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ginger, chopped tomatoes, red bell pepper, and scotch bonnet pepper. Stir and cook for another 5 minutes until the tomatoes break down.
Pour in the vegetable broth and bring the mixture to a simmer.
Gently add the ground egusi to the pot, stirring continuously to prevent lumps. Allow the mixture to cook for about 15 minutes, stirring occasionally.
Add the mushrooms, salt, and ground plant-based crayfish substitute. Stir to incorporate these ingredients into the soup.
Let the soup simmer for another 10 minutes, stirring occasionally.
Add the spinach leaves and stir them into the soup. Continue cooking for an additional 5 minutes, until the spinach wilts.
Adjust seasoning if necessary, and remove from heat.
Serve hot with a side of your choice such as rice, plantain, or fufu.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 30.6 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 545 mg | 42% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5076 mg | 108% | |
*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.
