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.
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
- In a large pot, sauté the onion and garlic until soft.
- Add the cassava leaves, spinach, and scotch bonnet pepper to the pot and cook for 5 minutes.
- Stir in the peanut butter and vegetable broth, then bring the soup to a simmer.
- Let the soup simmer for 45 minutes, stirring occasionally.
- 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