Nut-Free Okra Soup
Dive into the hearty flavors of this **Nut-Free Okra Soup**, a vibrant and wholesome dish that's perfect for those with nut allergies or anyone craving a nutritious meal. This recipe celebrates the natural earthiness of okra, paired with a medley of fresh vegetables like juicy tomatoes, crunchy carrots, and sweet red bell peppers. Seasoned with aromatic coriander, cumin, and a touch of parsley for freshness, the soup is simmered in rich vegetable broth to create a comforting depth of flavor. Ready in under an hour, this dairy-free and gluten-free recipe is as simple to prepare as it is satisfying to enjoy. Serve it steaming hot with crusty bread or let it shine solo as a healthy, plant-based delight. Ideal for cozy dinners or as a light lunch option, you'll fall in love with its vibrant colors and nourishing taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams okra
- 3 tablespoons olive oil
- 1 piece large onion
- 3 pieces garlic cloves
- 1 piece red bell pepper
- 1 piece carrot
- 2 pieces large tomato
- 1 liter vegetable broth
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bunch fresh parsley
Instructions
Begin by washing the okra thoroughly under cold water. Cut off the tops and tails, then slice the okra into 1 cm pieces.
Dice the onion and red bell pepper, mince the garlic cloves, and chop the carrot and tomatoes into small pieces.
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the diced red bell pepper and carrot to the pot. Stir the vegetables occasionally and cook for another 5 minutes until they soften.
Stir in the chopped tomatoes and sliced okra. Cook for 5 minutes, allowing the tomatoes to release their juices.
Pour in the vegetable broth and season with ground coriander, cumin, salt, and black pepper. Mix well to integrate everything.
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 20 minutes, or until the okra is tender and the flavors meld.
Taste the soup and adjust seasoning if needed.
Finely chop the fresh parsley and sprinkle it over the soup before serving to add a touch of freshness.
Serve the Nut-Free Okra Soup hot, with crusty bread or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5358 mg | 233% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 44.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 5170 mg | 110% | |
*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.
