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Okra Soup

A creamy, healthy okra soup with garlic, green onions, lemon, and fresh coriander. Serve warm with bread.
Servings 4

Ingredients

  • 2 tablespoons olive oil or any cooking oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 cup green onions chopped about 1 bunch
  • 500 g fresh okra ends trimmed
  • 6 cups vegetable or chicken broth
  • ¼ cup fresh coriander cilantro chopped
  • 1 lemon juiced about 2 to 3 tablespoons
  • salt and black pepper to taste

Instructions

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion and garlic and cook, stirring, for about 5 minutes until softened.
  • Add the green onions and okra and stir for 1 to 2 minutes.
  • Pour in the broth and lemon juice, then season with salt and pepper.
  • Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes, until the okra is very tender.
  • Stir in the chopped coriander.
  • Blend until smooth, using an immersion blender or by working in batches in a countertop blender. Let the soup cool slightly first, and vent the lid when blending hot liquid.
  • Taste and adjust the salt, pepper, and lemon. Serve warm.

Notes

Suggested notes

  • Choosing okra: Pick bright green, firm pods and use them soon after buying.
  • Texture: Blending okra makes the soup naturally thick and silky. For a thinner soup, stir in a little extra broth or hot water.
  • Less sliminess: The lemon juice added during cooking helps keep the texture pleasant.
  • Storage: Refrigerate in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 3 months and thaw overnight in the fridge. Reheat gently, adding a splash of broth if needed.
  • Substitutions: Frozen okra works (no need to thaw). Parsley can replace coriander.
  • Serving ideas: Pita, crusty bread, or rice on the side, with an extra squeeze of lemon on top and your favorite hot sauce.