Vegetarian Nigerian Okro Soup

Dive into the rich, vibrant flavors of *Vegetarian Nigerian Okro Soup*, a plant-based twist on a beloved West African classic. This hearty and nutritious dish features tender slices of fresh okra, bright spinach, and a medley of aromatic vegetables like tomatoes, onions, and red bell peppers, all simmered in a deeply flavorful palm oil-based broth. A hint of scotch bonnet pepper adds just the right amount of spice, while ground crayfish (optional for vegetarians who eat seafood) and a vegetable bouillon cube enhance its savory depth. Quick and easy to prepare in just under an hour, this recipe is perfect for serving alongside fufu, rice, or crusty bread for a wholesome and comforting meal. Packed with nutrients and bold spices, this vegetarian okro soup celebrates the authentic taste of Nigerian cuisine while being entirely meat-free.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Okra
• 200 grams Spinach
• 1 medium Red bell pepper
• 1 small Scotch bonnet pepper
• 2 medium Tomatoes
• 1 large Onion
• 2 large Garlic cloves
• 3 tablespoons Palm oil
• 1 liter Vegetable broth
• 1 tablespoon Ground crayfish
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 unit Bouillon cube

Directions

Step 1

Wash the okra thoroughly under running water. Trim the tops and tips, and slice them into small rounds. Set aside.

Step 2

Rinse the spinach leaves and chop them roughly. Set aside.

Step 3

Chop the red bell pepper and onions into small cubes. Dice the tomatoes. Set aside.

Step 4

Mince the garlic and finely chop the scotch bonnet pepper. Use gloves if necessary to avoid irritation from the pepper.

Step 5

Heat the palm oil in a large pot over medium heat. Once hot, add the chopped onions and sauté for about 2 minutes until translucent.

Step 6

Add the minced garlic and chopped scotch bonnet pepper to the pot. Stir and cook for another minute.

Step 7

Stir in the diced tomatoes and red bell pepper. Cook for an additional 4-5 minutes until the tomatoes start breaking down.

Step 8

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

Step 9

Add the sliced okra to the pot and stir well. Allow to cook for about 10 minutes.

Step 10

Season with ground crayfish, salt, black pepper, and the crumbled bouillon cube. Mix well and taste to adjust seasoning if necessary.

Step 11

Finally, add the chopped spinach to the soup and stir to incorporate. Allow to cook for another few minutes until the spinach wilts.

Step 12

Remove from heat and let the soup sit for a couple of minutes before serving.

Step 13

Serve hot with your choice of accompaniment, such as fufu, rice, or bread.

Nutrition Facts

Serving size	(2344.2g)

Amount per serving	% Daily Value*
Calories	1187.6

Total Fat 55.2g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 20.2mg	0%
Sodium 6546.9mg	0%
Total Carbohydrate 149.8g	0%
Dietary Fiber 41.2g	0%
Total Sugars 44.2g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 824.4mg	0%
Iron 12.8mg	0%
Potassium 5826.3mg	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: 39.0%

Protein: 13.9%

Carbs: 47.1%