Okra Zucchini Soup

Okra Zucchini Soup

You are probably wondering if I am ever going to post a recipe. When are you going to make soup? Here we are, making soup. Don’t get turned away by the title. Once you try it you will love it. I was not a fan of okra. Most people I talk to do not eat okra. Everybody hates the slimy veggie. I used to think okra was exclusively for making gumbo in New Orleans.

Okra also known as lady’s fingers. It is packed with Vitamin A, C, fiber, a great source of magnesium, potassium, zinc, iron, calcium and other nutrients. Okra also contains moderate amounts of oxalate, it may cause kidney stones and worsen symptoms. On the other hand, okra may prevent constipation, gas and bloating in the abdomen. It traps excess cholesterol and other toxins in its mucilage and passes it out your body. The dietary fiber in okra is especially helpful for your colon and digestive system. It is a natural laxative that keeps your body happy. Okra contains Vitamin C, it may reduce wheezing symptoms in children who already have asthma issues. Many studies also suggest that okra helps regulate blood sugar level and may prevent Type II diabetes.

Believe me, I didn’t wake up one day and decide to make okra soup. Lynard had a taste for okra and brought home some okra. It was up to me to make the soup. To my surprise, I made a delicious okra soup using a few basic ingredients. We cook this soup about once a month now. It is a nice soup in my book.

Okra Zucchini Soup – Makes 6 servings

1 tray pack (8 oz) okra, diced (Ok to use 12 oz frozen okra.)
2 stalks celery, diced
2 medium zucchini, diced
3 sticks carrots, diced
1 large onion, chopped
4 cloves garlic, chopped
1/2 cup chopped green onions, garnish
1 carton (32 oz) low sodium chicken broth, plus 4-6 cups water for soup

3 to 4 chicken thighs (or 2 breasts), boneless, skinless. Cut chicken into small pieces. Season with salt, black pepper, garlic salt, 1 tablespoon Chinese wine, 1/2 teaspoon cornstarch, mix well. I like to add 1/2 teaspoon sesame oil at the end, mix well. Set aside.

In a large soup pot over medium high heat, add olive oil, wait until hot. Add chicken and cook until lightly brown, a few minutes. Add celery, a little salt, stir and cook a few minutes. Dish up and set aside.

Okra Zucchini Soup_2

In the same pot, add more oil, wait until hot again. Add onion, okra, zucchini, carrots and garlic, quickly stir veggie together, add salt and black pepper, cook until soft a little. Add 2 tablespoons of wine (Chinese or sherry wine,) cook for 5 minutes until fragrant. Return chicken mixture, stir everything together and cook 3 minutes. Add chicken broth and water, bring to a boil. Cover the pot and cook on medium to low heat for 20-30 minutes, stir and check as needed. Don’t forget to skim off the fat and foam on top before you stir. Add green onions and serve hot. What a delightful soup!

Okra Zucchini Soup_3

Here is the print version:

Okra Zucchini Soup

  • Servings: 6 - 8 | Recipe by Leslie at Soups Ahoy
  • Print

Okra Zucchini Soup_4_print

INGREDIENTS AND DIRECTIONS

1 tray pack (8 oz) okra, diced (Ok to use 12 oz frozen okra.)
2 stalks celery, diced
2 medium zucchini, diced
3 sticks carrots, diced
1 large onion, chopped
4 cloves garlic, chopped
1/2 cup chopped green onions, garnish
1 carton (32 oz) low sodium chicken broth, plus 4-6 cups water for soup

3 to 4 chicken thighs (or 2 breasts), boneless, skinless. Cut chicken into small pieces. Season with salt, black pepper, garlic salt, 1 tablespoon Chinese wine, 1/2 teaspoon cornstarch, mix well. I like to add 1/2 teaspoon sesame oil at the end, mix well and set aside.

In a large soup pot over medium high heat, add olive oil, wait until hot. Add chicken and cook until lightly brown, a few minutes. Add celery, a little salt, stir and cook a few minutes. Dish up and set aside.

In the same pot, add more oil, wait until hot again. Add onion, okra, zucchini, carrots and garlic, quickly stir veggie together, add salt and black pepper, cook until soft a little. Add 2 tablespoons of wine (Chinese or sherry wine,) cook for 5 minutes until fragrant. Return chicken mixture, stir everything together and cook 3 minutes. Add chicken broth and water, bring to a boil. Cover the pot and cook on medium to low heat for 20-30 minutes, stir and check as needed. Don’t forget to skim off the fat and foam on top before you stir. Add green onions and serve hot. Enjoy!

————————————————————————————————————————————–

All Rights Reserved © soupsahoy.wordpress.com
Printed from  https://soupsahoy.wordpress.com/2015/01/15/okra-zucchini-soup/

Advertisements

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s