If you really want to get your greens in, then this is your meal. This spinach okra soup with all it's green goodness, is super delicious and full of vegetables.
I'm usually not interested in the texture of okra although I've eaten it a lot in my younger years. But, this is the most versatile soup that I've made and I don't even mind the okra. Because of it's thickness and texture, it can be eaten as a soup, eaten with rice, or eaten with potato salad. I'm not even kidding. I've tried it all three ways, my favorite is the soup.
Add some vegan bread sticks or bread slices and you'll be getting those veggies down in no time. No need to wait for winter either, you can eat this all year round.
To make things even quicker, I used frozen okra. The fresh kind can be hard to find in my neck of the woods. To add more veggies, you can also add a cup or two of pumpkin chunks to this recipe just to get more veggies in there and to add more variety to all the green items in the pot.
Dump the greens in the pot, add your coconut milk and seasonings and wait. Add it to a blender or hand blend and serve.
Vegan Spinach Okra Soup
Makes: 12 Cups
- 6-8 cups chopped spinach
- 2 cups diced pumpkin (optional)
- 4 cloves garlic
- 1/3 teaspoon salt
- 1 tablespoon olive oil
- 3 green onions (scallions)
- 1 medium onion
- 4-5 sprigs thyme
- 2 cups coconut milk
- 2 cups water
- 1/2 bag frozen okra
- Heat the oil in a deep pot.
- Add diced onion, garlic, thyme, chopped scallions.
- Let simmer, stirring occasionally.
- Add chopped spinach, chopped okra, or pumpkin if using and stir.
- Pour 2 cups water and the coconut milk. Bring to a boil.
- Let simmer on low/med heat for 40-50 minutes.
- Add salt to taste.
- Let cool slightly and add to blender. Pulse a few times gently to get to creamy consistency