Vegan Egusi Soup

🛒 Ingredients

• Ground Egusi Seeds 40 g · 224 kcal
• Palm Oil 25 g · 221 kcal
• Fresh Spinach 120 g · 28 kcal
• Red Bell Pepper 40 g · 12 kcal
• Tomatoes 40 g · 7 kcal
• Onion 30 g · 12 kcal
• Scotch Bonnet Pepper 5 g · 2 kcal
• Oyster Mushrooms 80 g · 26 kcal
• Vegetable Broth 100 g · 8 kcal
• Mushroom Powder (Umami Seasoning) 3 g · 10 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Blend chopped onion, tomatoes, red bell pepper, and scotch bonnet pepper with a splash of water until smooth to create a pepper mix; set aside.
2. Heat palm oil in a large pot or Dutch oven over medium heat, then add the blended pepper mix and cook for 15-20 minutes, stirring occasionally, until the oil separates and the sauce deepens in color.
3. Stir in the mushroom powder and vegetable broth, then bring to a simmer; add the oyster mushrooms and cook for 5-7 minutes until they soften.
4. Slowly sprinkle the ground egusi seeds into the simmering soup, stirring continuously to prevent clumps, and let it simmer for another 10-15 minutes, allowing the egusi to swell and thicken the soup.
5. Add the fresh spinach, stirring until it wilts and is fully incorporated, then season with salt to taste.
6. Serve the Vegan Egusi Soup hot, traditionally with a side of fufu, eba, pounded yam, or rice.