Okra and Spinach Soup

Name: Okra and Spinach Soup
Ingredients: Ingredients:; • 2 tablespoons olive oil (replacing butter); • 1 medium onion, diced; • 2 celery stalks, diced; • 1 green bell pepper, diced; • 2 garlic cloves, minced; • 3 cups fresh okra, sliced; • 2–3 cups fresh spinach; • 4 cups low-sodium chicken or vegetable broth; • 1 can (400g) diced tomatoes, no salt added; • 1 cup cooked brown rice or quinoa (optional); • 450g shrimp or Tofu / Lean White Fish for healthier option; • 1 teaspoon smoked paprika; • 1/2 teaspoon cayenne pepper (adjust to taste); • 1/2 teaspoon dried thyme; • Salt and pepper to taste; • Fresh parsley, chopped, for garnish

6 steps

Updated at: Sun, 01 Dec 2024 20:59:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1027.1 kcal (51%)

Total Fat51.1 g (73%)

Carbs84.2 g (32%)

Sugars24.1 g (27%)

Protein68.5 g (137%)

Sodium2039.2 mg (102%)

Fiber20.3 g (73%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsolive oil

2 cupsfresh spinach

4 cupslow-sodium chicken broth

or vegetable

1 x 400gdiced tomatoes

can, no salt added

1 cupbrown rice

cooked, or quinoa, optional

450gshrimp

or Tofu / Lean White Fish for healthier option

1 teaspoonsmoked paprika

½ teaspooncayenne pepper

adjust to taste

½ teaspoondried thyme

Instructions

Step 1

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.

Step 2

2. Cook Vegetables: Add okra to the pot and cook for 5 minutes, stirring occasionally. This helps reduce the sliminess of the okra.

Step 3

3. Simmer Soup: Stir in the broth, tomatoes, smoked paprika, cayenne pepper, and thyme. Bring to a simmer and cook for 15 minutes.

Step 4

4. Add Shrimp and Spinach: Add the shrimp and spinach to the pot. Simmer for 3–5 minutes until the shrimp are pink and cooked through, and the spinach is wilted.

Step 5

5. Final Seasoning: Season the soup with salt and pepper to taste. Adjust spices if needed.

Step 6

6. Serve: Ladle the soup into bowls. Serve over cooked brown rice or quinoa if desired. Garnish with fresh parsley.