Soup of okra and spinach
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ingredients
5 pcs okra pcs fresh or frozen spinach leaves 3 pcs shallots pcs bear garlic or 3 garlic cloves pcs young peas 2 pcs smaller carrots 1 pcs potato or zucchini 1 tbsp ground turmeric pcs salt, olive oil, piece of curry tree
progress
Sometimes it is very easy to prepare a tried and tested recipe. Especially if you know that you may be met with apprehension from home eaters with the novelty of the pot. Someone doesn’t like novelty, another, on the contrary, likes to try. This is how I grew okra in my first home in a small garden. I used to eat it in Italy with tomato sauce, our landlady cooked like a kitchen goddess. She thickened it with okra because okra is mucilaginous and the interior dissolves into a gel-like substance with prolonged cooking. Not to worry, it tastes amazing. I managed to grow it in Slovakia as well. It is harvested after flowering, when it grows to about 10cm as the fruit of the edible hibiscus (okra). The green, angular vegetable looks like a pepper. Eat it only if the fruit is firm, the soft one is already overripe and can really spoil the taste of a good meal. Okra can be eaten raw, cooked in soups, grilled or fried (then it needs to be pre-cooked). This exceptional vegetable is excellent for everyone, but is an important part of diabetic cuisine in particular. I have prepared it with tomatoes, aubergines, we have cooked cucumbers and peppers with it. Well, now I’ve tossed it into a soup with baby spinach. My little girl liked it too. Blended to a smooth consistency with bits of crunchy leftover sourdough bread.
1.
Slice the shallots finely and fry the potato /or zucchini, add the peas, chopped okra, grated carrot and simmer, cover with water and boil with a bunch of curry powder, salt. When the ingredients are soft, add bear garlic leaves ( or crushed common garlic), turmeric.
2.
Slow cook, whisk until smooth – or choose the consistency you like. Serve on a warmed plate, you can season with dried fenugreek sprouts, pea sprouts, crumbled crumbs of colored pastry..use black salt, just get even with the serving, not just with the perfect taste of a good soup. Good taste.
