Mushroom Okra Soup with Spinach and Eba
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g okra
- 300 g chestnut mushrooms
- 150 g spinach
- 4 tbsp red palm oil
- 1 onion
- 1 scotch bonnet chilli
- 600 ml gluten-free vegetable stock
- 300 g gari (cassava granules)
Nutrition (per serving)
- Calories
- 463 kcal
- Protein
- 6.7 g
- Carbohydrate
- 72.3 g
- of which sugars
- 7.5 g
- Fat
- 14.8 g
- of which saturates
- 6.8 g
- Fibre
- 7.7 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Top and tail the okra and chop it very finely, or pulse it briefly in a food processor.
- 2
Heat the red palm oil in a large pan over a medium heat and fry the chopped onion, finely chopped scotch bonnet and quartered mushrooms for 6-8 minutes until the mushrooms are browned.
- 3
Add the vegetable stock and bring to a simmer, then add the okra and cook uncovered for 5-6 minutes, without stirring too much, until bright green and drawing.
- 4
Stir in the chopped spinach and cook for 2 minutes until wilted. Season with salt.
- 5
For the eba, pour 600ml boiling water into a bowl, sprinkle in the gari while stirring firmly with a wooden spoon, and keep stirring for 2 minutes until it forms a smooth, stiff dough. Shape into 4 portions.
- 6
Serve the okra soup in bowls with the eba alongside, straight away.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.