Hiii, let’s make some healthy and delicious okra soup that’s full of flavour and vegetarian-friendly. Of course you can add something else you think will go well or better with these ingredients.This is my standard recipe that I tweak every now and then. Sometimes bean or rice noodles are in the mix or a few mushrooms but not today.
I’m starting a fresh garden and both of my favourite greens (that happen to be in this recipe) are gonna be included – okra and spinach. Okra leaves and flowers are so beautiful and spinach makes a pretty and resilient climbing decoration, so not only are they full of nutrients but they’re lovely to look at in the garden. (Photos from my first balcony garden coming up.)
Okra health benefits
Apparently, okra is biologically labeled as a ‘fruit’ but commonly described as a vegetable. It’s rich in Vitamins A, C, K, B6, fiber, folate, and antioxidants. What makes it unique is the fact that it’s high in protein, which is not a given in fruits or vegetables.
Onto my recipe sharing how to make a tasty bowl of okra soup. Ideal for a light lunch or dinner, to break a fast or knock out a cold (with some extra pepper.)
- 3-5 tbsps of oil
- 1 cubed onion
- 4 pods of garlic (whole and crushed)
- 8 okras (wash, cut off tops and ends, slice and dice.)
- curry spices (I use my customized curry spice blend)
- salt (to taste)
- 1 chili pepper
- fresh herbs (marjoram, fine thyme, cilantro)
- 1 tomato
- 1 glass of water
- a handful of spinach (sliced)
- a sprinkle of baking soda is optional (for more okra ‘pull.’ I didn’t use any for the bowl in this post.)
To make your soup:
- In a small pan or pot, sauté the onion in the oil for 2 minutes before adding garlic.
- ‘Chunkay‘ (temper) the curry spices and stir in so the onion and garlic absorb those flavours.
- Add okra and half the herbs. Lightly salt.
- Add tomato (in chunks) and sauté everything for 2 minutes.
- Add a glass of water and test salt level.
- Add washed spinach and pepper.
- Simmer and stir every now and then.
- Add the rest of the herbs. Serve hot in a bowl after simmering for about 7 minutes.
Goes well with…
Okra soup harmonizes sweetly with fufu, banku or cou-cou, but it’s delicious on its own as a light lunch or dinner. When you have it with any of those cassava, cornmeal, plantain or breadfruit staples you don’t need a fork; with clean hands, break off a piece of the provision you choose, scoop up the soup and repeat. Somehow to me, it tastes even better that way. If you want it to have a more creamy consistency like callaloo you can blend it after simmering or for a more bulky soup, keep some of the okras whole.
Either way – enjoy, and if you remember, come and share how yours turned out.
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