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 chopped tomatoes and cook for about 5 minutes until they break down and release their juices.
Add the sliced okra 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, paprika, and ground crayfish (if using). Stir well.
Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes to allow the flavors to meld together and the okra to soften.
After 20 minutes, add the chopped spinach to the pot. Stir well and let it cook for another 5 minutes until the spinach wilts.
Season the soup with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
Remove from heat and let the soup sit for a few minutes before serving.
Serve the Okra Soup hot with your choice of accompaniment, such as rice, fufu, or pounded yam.