Nutritious Oil-Free Okro/Okra Soup
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.
Calories:
Ingredients
- 3 Lbs Okra, fresh or frozen
- 2 chili peppers
- 5 heads baby bok choy, rinsed and chopped
- 2 cups beef stock (chicken or vegetable broth is fine)
- 1.5 lbs cooked protein
- 1 small onion, thinly sliced
- 2 sweet peppers, chopped
- 1 seasoning cube (Knorr or Maggi)
- 2 Tablespoons dry crayfish
- 1 Teaspoon baking soda
- Salt to taste
Instructions
- 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.