Vegetarian Bitterleaf Soup

Delve into the vibrant flavors of West African cuisine with this hearty and nourishing Vegetarian Bitterleaf Soup, a plant-based twist on the classic Bitterleaf Soup. Infused with rich palm oil, ground ogbono seeds for a naturally thickened texture, and an aromatic blend of onions, garlic, and ginger, this soup is a celebration of bold, earthy flavors. Bitter leaves are perfectly balanced with the mild sweetness of fresh spinach and meaty mushrooms, creating a satisfying dish that's both wholesome and comforting. Enhanced with flavorful vegetable stock, crayfish powder, and just the right amount of spice, this recipe is a must-try for lovers of African soups. Best served hot with rice, plantains, or a traditional side like fufu, it’s ideal for family dinners or a cozy meal on a chilly evening. Ready in just over an hour, this vegan version of a beloved favorite is packed with nutrients and perfect for everyone at the table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 300 grams bitter leaves
• 200 grams fresh spinach
• 250 grams mushrooms
• 1 liters vegetable stock
• 100 milliliters palm oil
• 1 large onion
• 3 garlic cloves
• 1 tablespoon ginger
• 2 tablespoons crayfish powder
• 3 tablespoons ground ogbono seeds
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1 bouillon cube

Directions

Step 1

Begin by washing the bitter leaves thoroughly in clean water to reduce bitterness. Repeat the washing process until you achieve a desired level of bitterness.

Step 2

Slice the mushrooms and keep them aside. Wash and shred the spinach.

Step 3

Chop the onion and mince the garlic and ginger.

Step 4

In a large pot, heat palm oil over medium heat. Add chopped onions and sauté until they become translucent.

Step 5

Stir in the minced garlic and ginger, cooking for another minute.

Step 6

Add the sliced mushrooms to the pot and sauté until they start to release moisture.

Step 7

Dissolve the bouillon cube in a small amount of warm water and pour into the pot. Stir well.

Step 8

Introduce the ground ogbono seeds into the pot, stirring continuously to prevent lumps from forming.

Step 9

Slowly add the vegetable stock, stirring to combine with the ogbono paste.

Step 10

Mix in the crayfish powder, ground pepper, and salt. Allow the mixture to come to a gentle boil.

Step 11

Add the washed bitter leaves and let the soup simmer for about 10 minutes.

Step 12

Fold in the spinach and cook for another 5 minutes, ensuring the leaves are well incorporated.

Step 13

Taste and adjust seasoning if necessary.

Step 14

Serve hot, optionally accompanied by a side of rice, plantains, or traditional swallow like fufu.

Nutrition Facts

Serving size	(2093.4g)

Amount per serving	% Daily Value*
Calories	1792.6

Total Fat 124.4g	0%
Saturated Fat 51.1g	0%
Polyunsaturated Fat 7.2g
Cholesterol 30mg	0%
Sodium 6458.3mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 30.8g	0%
Total Sugars 31.8g
Protein 61.6g	0%

Vitamin D 0IU	0%
Calcium 1081.3mg	0%
Iron 21.7mg	0%
Potassium 4591.4mg	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: 59.1%

Protein: 13.0%

Carbs: 27.9%