Vegan Okra and Tomatoes Soup
Bursting with vibrant flavors and wholesome plant-based goodness, this Vegan Okra and Tomatoes Soup is the ultimate comfort food with a Southern-inspired twist. Featuring tender slices of okra, juicy ripe tomatoes, and fragrant aromatics like garlic, onion, and bell pepper, this recipe creates a rich, savory broth enhanced with warming spices like cumin, paprika, and cayenne pepper. It's a simple yet hearty dish that comes together in under an hour, with fresh parsley adding a bright, herbaceous finish. Perfect for chilly evenings or a light lunch, this gluten-free and dairy-free soup is packed with nutrients and serves as a flavorful way to enjoy seasonal vegetables. Whether you're a vegan, looking for healthy meal options, or simply craving a bowl of homemade soup, this recipe is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 400 grams okra, sliced
- 500 grams ripe tomatoes, chopped
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and diced bell pepper, and cook for an additional 2 minutes, being careful not to let the garlic burn.
Add the sliced okra to the pot and sauté for another 5 minutes, stirring occasionally.
Add the chopped tomatoes and cook for 3 minutes until they start to soften.
Pour in the vegetable broth and add the tomato paste, bay leaf, cumin powder, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25 minutes, or until the okra is tender.
Discard the bay leaf, taste the soup, and adjust the seasoning if necessary.
Serve the soup hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4694 mg | 204% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 50.6 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5195 mg | 111% | |
*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.
