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.
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.
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!
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.
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: