Okra Soup Recipe

Amber Bracegirdle | Bluebonnet Baker Updated

This Creole-style okra soup recipe produces a dish that is rich in flavor and delicious served with fresh crusty bread.

Okra is one of those ingredients that doesn't seem to come up in recipes very often - in fact, it may be something you've never cooked before!

Yet it is a vegetable that's well worth including in your diet - it is low in calories, packed with nutrients and has a lovely, mild flavor, somewhat similar to eggplant.

Freezing Okra Photo

The thing that tends to put most people off okra is its texture - it has a reputation for being slimy. And let's face it, 'slimy' is never a texture we aspire to when cooking! 

It's true that okra does have a 'unique' texture, and this is down to its seeds, which are mucilaginous (defined as having a viscous or gelatinous consistency). But in this okra soup recipe, this consistency is actually an advantage, as it provides a natural thickener to the soup and makes it feel much more hearty and satisfying as a meal. 

 

Freezing Okra Picture

 

Preparing okra

One of the great things about okra is that it doesn't take much preparation at all! Just rinse it well, pat it dry and you're ready to go.

It can be cooked whole or sliced, with no peeling or trimming required, so it's a good ingredient to use if you're in a hurry.

In this recipe the okra is sliced, and you can do it in whichever way you prefer - either crossways (into rounds), lengthways (into strips) or even diagonally!

Storing okra

Once you've bought the fresh okra for this recipe you can keep it in the vegetable tray in your refrigerator for up to four days, either in a paper bag or loosely wrapped in plastic. 

If you end up buying more than you need, you can freeze the rest to use later - just blanch it for a few minutes in boiling water first, then pop it into an ice bath to stop it coking further. 

Learn more about how to freeze okra

Freezing Okra Image

Creole seasoning

This recipe calls for Creole seasoning - but if you don't have any (and don't want to buy any just for this recipe) then it is really easy to make your own.

All you'll need is:

3 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon each of  black pepper, white pepper, dried oregano,dried basil and dried thyme
Just mix everything together and your seasoning is ready. You can store the rest in an airtight container but try to use it up within a couple of months if possible, as it will start to lose its flavor after that.
Freezing Okra Pic
Okra is great served fried, too. Why not try this delicious Gluten Free Fried Okra recipe and see for yourself? Or try this Oven Roasted Okra recipe - the roasting process helps dry out the pods.
Print
Save

Okra Soup Recipe

    4 Servings

Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 4 Green Onions, thinly sliced, white and green parts separated
  • 1 small clove Garlic, minced
  • 1 rib Celery, sliced
  • 2 cups Chicken Stock, preferably unsalted
  • 1 Canned Diced Tomatoes, (14.5 oz can, undrained)
  • 10 ounces Okra
  • 1 cup Corn Kernels, fresh, canned or frozen
  • 1 teaspoon Cajun Creole Seasoning
  • 1 pinch of Salt and Pepper, to taste

Directions

  1. Melt the butter and olive oil in a medium saucepan over a medium-low heat. 
  2. Add the white parts of the green onion, garlic, and celery and cook until the celery is tender.
  3. Next, pour in the chicken stock and add the tomatoes, sliced okra, corn kernels, and Creole seasoning.
  4. Bring the soup to a boil, then lower the heat and cover the pan. 
  5. Simmer until the okra is tender, which should take around 20 to 30 mins.
  6. Add salt and pepper to taste and sprinkle the reserved green onion tops over the top of each bowl of soup before serving.
Source: The Spruce Eats
Published:
Modified:
Author:
Source:
The Spruce Eats
Category:
Soups
Tags:
, ,
Related Recipes:
Soup Recipes, Okra Recipes, Vegetable Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Amber Bracegirdle
Source: The Spruce Eats
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 50
Calories 118

% Daily Value*
10%
Total Fat 6g
1%
  Saturated Fat 0g
25%
Sodium 601mg
4%
Total Carbohydrate 11g
1%
  Dietary Fiber 1g
  Sugars 1g
2%
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

Show Comments