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Ingredients
20 pieces okra
1 tablespoon olive oil
3 onions, finely chopped
3 garlic cloves, crushed
3 tomatoes (blanched and peeled, optional), chopped
Pinch of salt and pepper
1 vegetable or chicken bouillon cube
2 3-inch cinnamon sticks
Nutritional analysis per serving (4 servings for models --)
19 grams carbs; 112 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 338 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop off the ends of the okra and thinly slice the pods crosswise into small rounds.
- Step 2
Heat the oil in a large, deep nonstick skillet over medium-high heat and sauté the onions until they start to brown, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the tomatoes and sprinkle with the salt and pepper.
- Step 3
When the tomato juices start to boil, add ½ cup water. Heat to boiling, stirring, and add the bouillon cube. Stir and mash it until it dissolves. Add 1 ½ cups water and heat to boiling. Add the okra and cinnamon sticks. Cook, stirring occasionally, until the okra seeds turn brown, about 10 minutes. Add more water if the soup becomes too thick. The total cooking time should be about 20 to 25 minutes.
Private Notes
Comments
I used about 1/2 red onion to make it a little FODMAP sensitive, one bag of defrosted sliced okra, no blanching on three tomatoes on the vine. Get out this is delish!!