Countries 
VEGAN OKRA SOUP
Ingredients
- 2 cups fresh okra sliced
- 2 tablespoons palm oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 medium tomatoes chopped
- 1 cup vegetable broth
- 1 cup chopped spinach
- 1 teaspoon ground crayfish optional
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chopped red and green bell peppers to the pot and sauté until they soften.
- Add the chopped tomatoes and cook for about 5 minutes until they break down and release their juices.
- Add the sliced okra to the pot and stir well to combine with the other ingredients.
- Pour in the vegetable broth and stir to incorporate all the ingredients.
- Add the dried thyme, paprika, and ground crayfish (if using). Stir well.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes to allow the flavors to meld together and the okra to soften.
- After 20 minutes, add the chopped spinach to the pot. Stir well and let it cook for another 5 minutes until the spinach wilts.
- Season the soup with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.
- Remove from heat and let the soup sit for a few minutes before serving.
- Serve the Okra Soup hot with your choice of accompaniment, such as rice, fufu, or pounded yam.
Notes
NUTRITIONAL FACTS:
Calories: 180 | Total Fat: 10g | Total Carbohydrates: 20g | Dietary Fiber: 8g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
