Countries 
VEGAN EGUSI SOUP
Equipment
- Large
pot - Blender or
food processor - Wooden spoon or spatula
- Knife
- Cutting
board
Ingredients
- 1 cup Egusi melon seeds, ground
- 2 tablespoons palm oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 medium-sized eggplant cubed
- 2 cups vegetable broth
- 1 cup chopped spinach
- 1 teaspoon ground crayfish optional
- 1 teaspoon dried thyme
- 1 teaspoon ground cayenne pepper adjust according to your spice preference
- Salt to taste
Instructions
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers to the pot and sauté until they soften.
- Add the cubed eggplant and cook for about 5 minutes until it begins to soften.
- In a blender or food processor, blend the ground Egusi seeds with a little water until it forms a smooth paste.
- Add the Egusi paste to the pot and stir well to combine with the other ingredients.
- Pour in the vegetable broth and stir to incorporate all the ingredients.
- Add the dried thyme, ground crayfish (if using), and cayenne pepper. Stir well.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes to allow the flavors to meld together.
- After 30 minutes, add the chopped spinach and salt to taste. Stir well and let it cook for another 5 minutes.
- Remove from heat and let the soup sit for a few minutes before serving.
- Serve the Egusi soup hot with your choice of accompaniment, such as rice, fufu, or pounded yam.
Notes
NUTRITIONAL FACTS:
Calories: 350 | Total Fat: 25g | Total Carbohydrates: 28g | Dietary Fiber: 10g | Protein: 12g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
