This okro soup is not just quick and easy to put together, it's a healthier low-calorie option from the traditional West African okro soup.
Author: Maureen Celestine
3Lbs Okra, fresh or frozen
5 heads baby bok choy, rinsed and chopped
2cups beef stock (chicken or vegetable broth is fine)
1.5lbs cooked protein
1smallonion, thinly sliced
2sweet peppers, chopped
1seasoning cube (Knorr or Maggi)
2Tablespoons dry crayfish
1Teaspoon baking soda
Salt to taste
Rinse and Cut the okra into huge chunks. Put the okro and chili pepper into the food processor bowl and pulse 3 to five times or until you reach desired texture.
Rinse and chop the bok choy, set aside.
Meanwhile, bring the beef stock to a boil on medium heat for about 4 minutes. Add the cooked protein, onion, and chopped peppers, allow to cook for 4 minutes. Add the seasoning cube, crayfish, salt, and baking soda. Cook for 1 minute. Add the okra and bok choy, stir vigorously to combine. Adjust taste, and cook on medium low heat for 2 minutes. Remove from heat.
Ladle the soup into individual bowls and serve with any swallow of choice.
** While adding the baking soda, do it gently because it will form a light foamy bubble. DO NOT cover the pot at this point.
Nutritious Oil-Free Okro/Okra Soup https://worldlytreat.com/nutritious-oil-free-okro-soup/ August 17, 2018