Okra Soup
A hearty and satisfying vegetable soup thickened with okra.
Servings: 4
Ingredients
- 1 tsp olive oil
- 1 medium onion diced (1 cup, 150 g)
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 medium carrots diced (1 cup, 120 g)
- 2 medium tomatoes diced (1 cup, 150 g)
- 1 green bell pepper diced (1 cup, 150 g)
- 2 cups okra sliced (200 g)
- 4 cups chicken broth 960 ml
- 2 tbsp tomato paste 30 g
- 1 lime juiced
- Salt and pepper to taste
Instructions
- Heat the oil: In a large pot, heat 1 teaspoon of olive oil over medium heat. Since we’re using just a small amount of oil, be sure to keep an eye on it so it doesn’t burn.
- Sauté the aromatics: Add the diced onion to the pot and cook for 3-4 minutes until it becomes translucent. Stir occasionally to avoid sticking. Once the onion softens, add the minced garlic and grated ginger. Continue cooking for another 1-2 minutes until fragrant.
- Add the vegetables: Toss in the diced carrots and green bell pepper. Stir everything together and cook for about 5 minutes, allowing the vegetables to soften and release their flavors.
- Incorporate the okra: Now, add the sliced okra and tomatoes to the pot. Okra naturally thickens as it cooks, so stir it in gently and allow it to cook for 3-4 minutes. Be careful not to over-stir, as this can increase the sliminess of the okra.
- Add the broth and tomato paste: Pour in the chicken broth and add the tomato paste. Stir until the tomato paste dissolves into the liquid. Bring the soup to a simmer and lower the heat to medium-low. Let the soup cook for 20-25 minutes, allowing the flavors to blend and the okra to soften.
- Season and finish: Season the soup with salt and pepper to taste. Just before serving, squeeze in the lime juice to add a bright, tangy note that balances the rich flavors of the soup.
- Serve: Ladle the soup into bowls and serve warm. You can garnish with additional lime wedges or fresh herbs like parsley if desired.
Notes
This is a 1 Point Weight Watchers soup.