Low Fat Okra Soup
Dive into a bowl of comforting, healthy goodness with this Low Fat Okra Soup! Packed with farm-fresh flavors and vibrant veggies like okra, celery, and red bell pepper, this hearty recipe is perfect for those seeking a nutrient-rich, low-calorie meal. A medley of smoked paprika, thyme, and garlic enhances each spoonful with aromatic, savory depth, while vegetable broth and diced tomatoes create a flavorful base that's both light yet satisfying. With just one tablespoon of olive oil, the soup delivers a guilt-free dining experience without skimping on taste. Ready in under an hour, this easy-to-make dish is perfect for weeknight dinners or meal prep solutions. Serve it piping hot and garnish with fresh parsley to elevate its appeal. Perfect for weight-conscious foodies, vegetarians, and anyone craving a wholesome bowl of warmth, this recipe will surely become a household favorite.
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Recipe Information
Ingredients
- 400 grams fresh okra
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 medium, chopped red bell pepper
- 2 stalks, chopped celery
- 4 cups vegetable broth
- 400 grams diced tomatoes
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Wash the okra thoroughly, trim the ends, and slice it into small rounds. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, red bell pepper, and celery; cook for another 2-3 minutes until the vegetables are slightly softened.
Add the sliced okra to the pot and sauté for about 5 minutes, stirring occasionally.
Pour in the vegetable broth and diced tomatoes with their juice.
Add the bay leaf, smoked paprika, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to a simmer.
Cover the pot and let the soup cook for about 30 minutes, stirring occasionally, until the okra is tender and the flavors are well combined.
Remove the bay leaf from the soup and discard it.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 42.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4368 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
