Vegetarian Egusi Soup

Discover a vibrant and wholesome twist on a beloved West African classic with this Vegetarian Egusi Soup recipe. Packed with the nutty richness of ground egusi seeds and simmered in a flavorful tomato and pepper base, this soup is a celebration of bold spices and fresh ingredients. Hearty chunks of okra and a generous helping of fresh spinach add texture and nutrients, making it a satisfying plant-based option. Traditional palm oil lends an authentic depth to the dish, while vegetable broth keeps it completely vegetarian. Perfectly paired with rice, pounded yam, or fufu, this soup is a comforting, protein-rich meal that’s ready to impress. With just 20 minutes of prep and simple, step-by-step directions, you can recreate this hearty, vegan-friendly Egusi Soup in your own kitchen!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Egusi seeds (melon seeds)
• 0.5 cup Palm oil
• 1 cup Chopped onions
• 1 cup Chopped tomatoes
• 1 large Red bell pepper
• 1 small Scotch bonnet pepper
• 3 cups Vegetable broth
• 3 cups Fresh spinach
• 1 tablespoon Ground crayfish
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground pepper
• 1 cup Okra, chopped
• 1 cup Water

Directions

Step 1

Begin by grinding the egusi seeds into a fine powder using a dry mill or a high-speed blender.

Step 2

In a large pot, heat the palm oil over medium heat. Once hot, add the chopped onions and sauté until translucent.

Step 3

Blend the chopped tomatoes, red bell pepper, and scotch bonnet pepper into a smooth paste using a blender or food processor.

Step 4

Pour the pepper and tomato mixture into the pot with the onions and stir well. Let it cook for about 10 minutes until the mixture thickens and the oil begins to separate.

Step 5

Add the ground egusi powder into the mixture, and stir continuously to prevent it from forming lumps. Cook for around 5 minutes.

Step 6

Gradually add the vegetable broth while stirring to ensure a smooth consistency. Allow the soup to simmer for another 10 minutes.

Step 7

Stir in the ground crayfish, salt, and ground pepper, and let simmer for 5 more minutes.

Step 8

Add the prepped okra and stir into the soup. Let it cook for another 5 minutes.

Step 9

Lastly, add the fresh spinach, allowing it to wilt into the soup. Cook for an additional 3 minutes and then remove from heat.

Step 10

Taste and adjust seasoning if necessary. Serve hot, pairing with rice, pounded yam, or fufu.

Nutrition Facts

Serving size	(1808.3g)

Amount per serving	% Daily Value*
Calories	2271.4

Total Fat 186.8g	0%
Saturated Fat 68.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 20.2mg	0%
Sodium 3001.2mg	0%
Total Carbohydrate 96.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 30.7g
Protein 65.1g	0%

Vitamin D 0IU	0%
Calcium 357.7mg	0%
Iron 13.4mg	0%
Potassium 3174.6mg	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: 72.2%

Protein: 11.2%

Carbs: 16.6%