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Coconut Okra Soup

Coconut Okra Soup

  • Author: Meghan Telpner


  • 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 1216 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


  • 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!

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