Vegetarian Afang Soup
Savor the bold, earthy flavors of **Vegetarian Afang Soup**, a plant-based twist on the beloved Nigerian delicacy. This vibrant dish features a nutrient-packed blend of finely chopped okazi leaves and tender waterleaf, cooking down into a richly textured and aromatic soup. Highlighting freshly blended red bell pepper, garlic, and onion for a flavorful base, it’s perfectly balanced with palm oil, umami-packed mushrooms, and a touch of ground crayfish for a traditional essence. Simmered in savory vegetable broth and finished with warming spices, this hearty soup is a deliciously wholesome way to enjoy the comforting tastes of West African cuisine. Pair it with boiled yam or plantain for a satisfying, vegetarian-friendly meal that’s brimming with nutrition and authentic flavor. Perfect for cozy dinners or sharing with friends, this recipe is a true celebration of plant-forward eating.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 100 grams Okazi leaves
- 200 grams Waterleaf
- 1 large Red bell pepper
- 1 medium Onion
- 3 pieces Garlic cloves
- 100 ml Palm oil
- 500 ml Vegetable broth
- 1 tablespoon Ground crayfish
- 1 teaspoon Salt
- 0.5 teaspoon Ground pepper
- 1 piece Bouillon cube
- 150 grams Mushrooms
Directions
Step 1
Wash the okazi leaves thoroughly to remove any dirt. Soak in warm water for a few minutes and then rinse again. Chop the leaves finely.
Step 2
Wash the waterleaf thoroughly, chop it, and set aside.
Step 3
Blend the red bell pepper with the onion and garlic cloves until smooth.
Step 4
In a large pot, heat palm oil over medium heat. Add the blended pepper mix and sauté for 5 minutes.
Step 5
Add the vegetable broth to the pot and bring to a gentle boil.
Step 6
Once boiling, add the chopped okazi leaves and allow to cook for 10 minutes.
Step 7
Introduce the mushrooms, ground crayfish, salt, ground pepper, and stir well. Allow to simmer for another 5 minutes.
Step 8
Add the chopped waterleaf and a bouillon cube. Stir well and let the soup cook for another 10 minutes.
Step 9
Taste and adjust seasoning as desired. Let it simmer for an additional 5 minutes to marry the flavors together.
Step 10
Serve the vegetarian Afang soup hot with your choice of side such as boiled yam or plantain.
Nutrition Facts
| Serving size | (1370.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1323.4 |
| Total Fat 104.2g | 0% |
| Saturated Fat 46.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 20.2mg | 0% |
| Sodium 4713.5mg | 0% |
| Total Carbohydrate 85.7g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 23.4g | |
| Protein 30.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 297.7mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 2621.1mg | 0% |
Source of Calories