Nigerian Okra Soup with Spinach & Peppers

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 soup recipe (vegetarian), ready in about 60 minutes, pairs fresh okra, palm oil, yellow onion 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Pour in 1 cup vegetable broth, bring to a simmer, and cook for 10 minutes, stirring occasionally, until flavors meld.
5. 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.