Nigerian Okra Soup with Spinach & Peppers
A hearty West African stew featuring fresh okra, spinach, and bell peppers simmered in a vibrant tomato base with palm oil. This west african-inspired soups (vegetarian) ready in about 60 minutes pairs palm oil, large, finely chopped yellow onion, minced garlic 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
- 1.5 lbs, stems trimmed and sliced into 1/2-inch pieces fresh okra
- 2 tbsp palm oil
- 1 large, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 medium, finely chopped red bell pepper
- 1 medium, finely chopped green bell pepper
- 1 cup, chopped spinach
- 1/2 cup tomato paste
- 1 cup vegetable broth
- 1/2 tsp ground crayfish
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups, cooked white rice
Instructions
- Step 1: Heat 2 tbsp palm oil in a large pot over medium heat. Add 1 cup chopped onion and 2 minced garlic cloves, sautéing for 4 minutes until onion is golden and garlic is fragrant, stirring constantly.
- Step 2: Stir in 1/2 cup chopped red bell pepper and 1/2 cup chopped green bell pepper. Cook for 3 minutes until softened. Add 4 cups sliced okra and cook for 5 minutes, stirring occasionally, until okra releases natural thickening properties.
- Step 3: Add 1/2 cup tomato paste, 1/2 tsp dried thyme, 1/2 tsp ground crayfish, and 1/2 tsp salt. Cook for 2 minutes until sauce darkens slightly.
- Step 4: Pour in 1 cup vegetable broth, bring to a simmer, and cook for 10 minutes, stirring occasionally, until flavors meld.
- Step 5: Stir in 1 cup chopped spinach and cook for 2 minutes until wilted. Season with 1/4 tsp black pepper. Serve hot over 2 cups cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nigerian Okra Soup with Spinach & Peppers take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Nigerian Okra Soup with Spinach & Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep palm oil from drying out.
Can I substitute ingredients in Nigerian Okra Soup with Spinach & Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Nigerian Okra Soup with Spinach & Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Nigerian Okra Soup with Spinach & Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
