Name: Coconut Okra Soup
Ingredients: 1/4 cup olive oil; 1 onion, chopped; 3 cloves garlic, finely chopped or minced; 2 carrots, sliced into thin rounds; 2 stalks of celery, chopped; 1 cup green beans, cut to 1? pieces; 2 cups okra (about 12-16 pods), sliced into 1? pieces; 3 cups spinach, coarsley chopped; 5 cups water (or stock); 1/4 tsp cayenne; 1 can / 14 oz full fat organic coconut milk; 1/2 tsp sea salt or more to taste

Ingredients

Scale

1/4 cup olive oil
1 onion, chopped
3 cloves garlic, finely chopped or minced
2 carrots, sliced into thin rounds
2 stalks of celery, chopped
1 cup green beans, cut to 1? pieces
2 cups okra (about 12–16 pods), sliced into 1? pieces
3 cups spinach, coarsley chopped
5 cups water (or stock)
1/4 tsp cayenne
1 can / 14 oz full fat organic coconut milk
1/2 tsp sea salt or more to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in soup pot and add onion, garlic, carrots, celery, green beans and okra.
Cook for about five minutes until soft. Add a little water if gets sticky.
Add water, cayenne, and spinach. Bring to a boil and allow to simmer for 20 minutes.
Add coconut milk and sea salt to taste.
Options: You can puree this soup, keep it chunky or blend half to thicken and leave some veggies chunky.
Serve hot!