Egusi Soup with Spinach and Groundnut

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, nutty soup featuring ground melon seeds, fresh spinach, and a savory groundnut base, traditionally served with fufu. This Nigerian-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs ground egusi seeds, fresh spinach, groundnut paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup ground egusi seeds
• 2 cups fresh spinach
• 1/2 cup groundnut paste
• 12 oz diced chicken breast
• 1 medium diced onion
• 3 garlic cloves
• 3 cups chicken stock
• 2 tbsp vegetable oil
• 2 scotch bonnet peppers

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat vegetable oil in a pot over medium heat. Add diced onion and minced garlic, sautéing for 2 minutes until golden and fragrant.
2. Step 2: Add chicken breast and cook for 5 minutes until lightly browned on all sides, then stir in scotch bonnet peppers and cook for 1 minute.
3. Step 3: Pour in chicken stock and bring to a gentle simmer. Add ground egusi seeds, stirring constantly until seeds thicken the mixture (about 4 minutes).
4. Step 4: Stir in groundnut paste and cook for 8 minutes, stirring frequently until soup coats the back of a spoon.
5. Step 5: Add spinach and simmer for 3 more minutes until spinach wilts and turns bright green. Serve hot with cooked fufu.