ALEK WEK'S OKRA SOUP

Alek Wek's Okra Soup image

Provided by Sandra Ballentine

Categories one pot, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings for models -- or 2 for hungry mortals

Number Of Ingredients 8

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

Steps:

Chop off the ends of the okra and thinly slice the pods crosswise into small rounds.
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.
When the tomato juices start to boil, add 1/2 cup water. Heat to boiling, stirring, and add the bouillon cube. Stir and mash it until it dissolves. Add 1 1/2 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.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 7 grams