Cassava Leaf and Spinach Soup (Soupe aux Feuilles de Manioc et aux Épinards)

This Soupe aux Feuilles de Manioc et aux Épinards, or Cassava Leaf and Spinach Soup, is a traditional dish from Gabon that is both nutritious and delicious. The combination of cassava leaves and spinach creates a flavorful and hearty soup that is perfect for any occasion.

Cassava Leaf and Spinach Soup (Soupe aux Feuilles de Manioc et aux Épinards)

Ingredients

  • 2 cups cassava leaves, chopped
  • 2 cups spinach, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, chopped
  • 1 cup peanut butter
  • 6 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until soft.
  2. Add the cassava leaves, spinach, and scotch bonnet pepper to the pot and cook for 5 minutes.
  3. Stir in the peanut butter and vegetable broth, then bring the soup to a simmer.
  4. Let the soup simmer for 45 minutes, stirring occasionally.
  5. Season with salt and pepper to taste before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
10g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the soup with a side of rice or crusty bread for a complete meal.

Tips & tricks

For a spicier soup, add more scotch bonnet pepper according to your preference.

Cost

$15