Okra Soup
User Reviews
4.9
Okra Soup
Description
Okra Soup combines butter and olive oil to sauté onions dusted with flour, minced garlic, and finely chopped parsley, creating a fragrant base. Fresh herbs like thyme and a blend of salt, black pepper, and red pepper flakes season the mixture before adding vegetable broth, water, and canned or fresh tomatoes. The soup simmers for 30 minutes to meld flavors, after which sliced okra is added and cooked until tender over another 20 to 25 minutes.
The resulting soup has a gently thickened broth with a balance of savory herb flavors and subtle heat from the red pepper flakes. The okra provides a unique texture that thickens the broth slightly, while the tomato adds brightness. Optional cooked rice served beneath each portion offers a filling complement, turning the soup into a more substantial meal.
This kosher and vegetarian variation uses olive oil instead of lard and vegetable broth but remains true to the flavor profile. Adjusting the black pepper quantity caters to different spice tolerances, enhancing versatility. Serve warm as a comforting individual meal or part of a larger spread.
Ingredients
- 1/4 cup butter
- 1 tablespoon olive oil (lard would historically be used - we subbed olive oil to keep the recipe kosher and vegetarian)
- 1 onion small, diced and dusted with flour
- 1 clove garlic minced
- 2 tablespoons parsley flat leaf, finely chopped
- 1 prig thyme fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth (chicken or beef broth can also be used - we used vegetable broth to keep the recipe kosher and vegetarian)
- 3 cups water
- 28 ounces canned tomatoes or 3 1/2 cups fresh tomatoes, peeled and diced, with juice
- 2 cups okra cut into small, thin pieces, or frozen okra pieces, fresh, young
- 2 cups rice optional, cooked, kept hot or warm
Instructions
- In a Dutch oven, heat the butter and oil until melted.
- Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more until fragrant.
- Add the thyme, salt, black pepper and red pepper flakes and cook for another minute or so.
- Add the broth, water and tomatoes and cook on a medium simmer for 30 minutes.
- Add the okra and cook for another 20-25 minutes, or until tender.
- Ladle into bowls over ¼ cup lump of warm rice each. Serve.
Notes
- Adjust black pepper to taste; the original recipe calls for 1 tsp, reduced here to 1/2 tsp for milder heat.
- Olive oil substitutes traditional lard to keep the recipe kosher and vegetarian.
- Use vegetable broth for a vegetarian version, or chicken or beef broth if preferred.
- Serve with cooked rice placed in bowls before ladling soup on top for a complete meal.
- Fresh or canned tomatoes can be used depending on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 962mg | 40% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 18mg | 20% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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