Vegan Nigerian Okro Soup
Dive into the vibrant flavors of West Africa with this Vegan Nigerian Okro Soup, a plant-based twist on a beloved traditional dish. Packed with nutrient-rich okra, fresh spinach, and savory mushrooms, this hearty soup is a delicious, wholesome option for vegans and non-vegans alike. Highlighted by the unique umami notes of African locust bean (iru) and the warm, earthy richness of palm oil, every spoonful offers a taste of authentic Nigerian cuisine. Spicy undertones from cayenne and chili powder complement the freshness of ginger and garlic, making this soup a perfect balance of flavor and heat. Ready in just 40 minutes, it’s an easy, satisfying meal that pairs beautifully with rice, yam, or any vegan-friendly swallow. Perfect for a cozy dinner or a cultural culinary experience, this recipe is a must-try for anyone seeking a flavorful vegan option inspired by traditional Nigerian cooking.
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Recipe Information
Ingredients
- 300 grams fresh okra
- 1 medium onion
- 1 medium red bell pepper
- 150 grams fresh spinach
- 3 tablespoons palm oil
- 500 milliliters vegetable broth
- 1 tablespoon ground crayfish
- 1 teaspoon chili powder
- 1 tablespoon African locust bean (iru)
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 200 grams mushrooms
- 2 cloves garlic
- 1 teaspoon ginger
Instructions
Start by chopping the okra into thin rounds or finely dicing it, depending on preference, and set aside.
Dice the onion and red bell pepper finely. Mince the garlic and grate the ginger.
Heat the palm oil in a large pot over medium heat, then add the diced onion. Cook until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
Stir in the finely chopped red bell pepper and mushrooms, cook for an additional 3-4 minutes.
Pour in the vegetable broth, ground cayenne pepper, chili powder, ground crayfish, iru, and salt. Stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the chopped okra and let it cook for about 5-7 minutes until it is tender but not mushy, stirring occasionally.
Lastly, add the fresh spinach, allowing it to wilt into the soup for 2-3 minutes.
Taste and adjust seasoning if necessary. Remove the pot from heat.
Serve the Vegan Nigerian Okro Soup hot, paired with a side of steamed rice, yam, or your favorite vegan-friendly swallow.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 28.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3298 mg | 70% | |
*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.
