Vegetarian Okra Soup
Warm your soul with this comforting and nutritious Vegetarian Okra Soup, a perfect blend of garden-fresh vegetables and aromatic spices. Featuring tender okra, hearty carrots, crisp celery, and a burst of flavor from garlic and onion, this wholesome recipe is simmered in a rich vegetable broth with diced tomatoes for a satisfying, vibrant base. Enhanced with thyme, paprika, and a hint of lemon juice, this soup boasts a delightful medley of flavors and textures. Ready in under an hour, it’s an ideal weeknight dinner that’s both healthy and delicious. Serve it hot, garnished with fresh parsley, for a hearty meal that highlights the beauty of plant-based cooking. Perfect for vegetarian or vegan diets, this easy-to-make soup is a celebration of seasonal ingredients and cozy flavors.
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Recipe Information
Ingredients
- 500 grams fresh okra
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 cloves, minced garlic
- 1 large, diced carrot
- 2 diced celery stalk
- 400 grams canned diced tomatoes
- 1000 milliliters vegetable broth
- 1 leaf bay leaf
- 1 teaspoon, dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, chopped parsley
Instructions
Wash and dry the okra. Trim the ends and slice them into 1/2-inch pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables start to soften.
Add the sliced okra to the pot and sauté for 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Stir and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
Remove the bay leaf from the soup and stir in the lemon juice.
Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 47.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 4929 mg | 105% | |
*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.
