How to Spring Tasty Okra vegetable soup

How to Spring Tasty Okra vegetable soup Delicious, fresh and tasty.
Okra vegetable soup. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. At home, when the soup was finished, I looked at the constellation of vegetables, beans and shredded meat in my bowl. Between spoonfuls, the okra seeds popped in my mouth, and I ate rice to soothe.
This soup is light on stomach and can be relished by anyone, especially those with digestive disorder.
Okra Soup Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery.
There are different variations of the same kind of food all over the world.
You can cook Okra vegetable soup using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Okra vegetable soup
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It’s of okra.
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Prepare leaves of ugu.
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Prepare of small diced onions.
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You need of crayfish.
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It’s of fresh pounded pepper.
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You need of salt.
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Prepare of maggi.
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It’s of boiled meat and stock.
This one is inspired by West African okra soup, but is also closer to the Southern gumbo variation.
Serve with polenta, semolina, or even rice.
Make a heartier soup with the addition of cooked diced chicken, ham, or shrimp.
For a vegetarian soup, use vegetable broth instead of chicken stock.
Okra vegetable soup instructions
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Dice the okra and put in a bowl. Pour meatstock inside a pot and add the crayfish and pepper.
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Then add seasoning.
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Let it boil for 3 minutes and add the diced okra, pepper and onions and taste it for seasoning.
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Add the boiled meat and ugu.
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Cook for 3 minutes more.
Biologically classified as a fruit, okra is generally utilized like a vegetable in cooking.
It's frequently used in Southern American cuisine and a popular addition to gumbo.
Stir in corn, lima beans, and plum tomatoes until well combined.
This soup's unique flavor comes from the wonderful combination of allspice, okra, tomatoes, corn, pepper and cloves.
Every serving is loaded with nutrition and color.—Clara Coulston, Washington Court House, Ohio Instructions.