Slow-Cooked Yam and Egusi Soup with Palm Oil and Thyme
Richly textured soup featuring tender yams and nutty egusi seeds simmered in palm oil with aromatic thyme for authentic Nigerian comfort. This nigerian-inspired soups (vegetarian) ready in about 55 minutes pairs yams, egusi seeds, palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 500g yams
- 1/4 cup egusi seeds
- 2 tbsp palm oil
- 1 medium onion
- 2 cloves garlic
- 1 bell pepper
- 2 cups vegetable broth
- 1 tsp thyme
- 1/2 tsp ground cumin
- to taste salt
- to taste black pepper
- 1/4 cup cilantro
Instructions
- Step 1: Heat 2 tbsp palm oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and 2 minced garlic cloves, and sauté for 3 minutes until golden.
- Step 2: Add 1 finely chopped bell pepper and 1/4 cup ground egusi seeds, stirring for 1 minute until fragrant.
- Step 3: Add 2 cups vegetable broth, 500g diced yams, 1 tsp thyme, and 1/2 tsp ground cumin. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes until yams are tender.
- Step 4: Season with salt and black pepper to taste. Stir in 1/4 cup fresh cilantro, chopped, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Yam and Egusi Soup with Palm Oil and Thyme take to make?
Total time is about 55 minutes (25 min prep + 30 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 Slow-Cooked Yam and Egusi Soup with Palm Oil and Thyme?
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 yams from drying out.
Can I substitute ingredients in Slow-Cooked Yam and Egusi Soup with Palm Oil and Thyme?
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 Slow-Cooked Yam and Egusi Soup with Palm Oil and Thyme 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 Slow-Cooked Yam and Egusi Soup with Palm Oil and Thyme 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.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
