Vegan Egusi Soup

Discover the hearty, flavorful world of West African cuisine with this Vegan Egusi Soup, a plant-based twist on the classic dish. Made with ground egusi (melon seeds) for a rich, nutty flavor and thick texture, this soup is loaded with vibrant vegetables like spinach, tomatoes, and bell peppers. Mushrooms lend a meaty texture, while aromatic garlic, ginger, and optional scotch bonnet pepper pack each bite with bold, irresistible flavors. Cooked in palm oil—or a vegetable oil alternative—for an authentic touch, this vegan-friendly recipe is ready in just over an hour and brimming with wholesome, satisfying ingredients. Perfectly paired with rice, fufu, or fried plantains, this comforting stew makes a warm, nutrient-rich meal that’s sure to become a favorite. Ideal for those exploring global cuisine or looking for a delicious vegan dinner option!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Place the egusi in a blender or food processor. Blend until finely ground and set aside.

Step 2

In a large pot over medium heat, add the palm oil and allow it to heat up, but not smoke.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

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.

Step 5

Pour in the vegetable broth and bring the mixture to a simmer.

Step 6

Gently add the ground egusi to the pot, stirring continuously to prevent lumps. Allow the mixture to cook for about 15 minutes, stirring occasionally.

Step 7

Add the mushrooms, salt, and ground plant-based crayfish substitute. Stir to incorporate these ingredients into the soup.

Step 8

Let the soup simmer for another 10 minutes, stirring occasionally.

Step 9

Add the spinach leaves and stir them into the soup. Continue cooking for an additional 5 minutes, until the spinach wilts.

Step 10

Adjust seasoning if necessary, and remove from heat.

Step 11

Serve hot with a side of your choice such as rice, plantain, or fufu.

Nutrition Facts

Serving size	(2329.7g)

Amount per serving	% Daily Value*
Calories	1886.5

Total Fat 143.0g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 3841.9mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 27.8g	0%
Total Sugars 30.6g
Protein 72.5g	0%

Vitamin D 14IU	0%
Calcium 544.8mg	0%
Iron 16.8mg	0%
Potassium 5076.4mg	0%

*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.

Source of Calories

Fat: 65.8%

Protein: 14.8%

Carbs: 19.3%