Okra, Spinach & Peanut Butter Soup 🇸🇸 | Served with Sheiyah (Pan Fried Beef) & Asida

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar creaminess with less sugar.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often available at lower prices.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture and is widely accessible.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

Add some water into a pot followed by half an onion, coriander powder, and cooking oil.

Dissolve a teaspoon of combo in hot water and set it aside.

Once the water boils, add the okra, two seasoning cubes, and half a tablespoon of vagetta.

To keep this vegan, skip the beef cubes and increase the amount of vagetta to a tablespoon and a half.

Add the dissolved combo, leaving some of the solution at the bottom to avoid impurities.

Cook the okra for 10 to 15 minutes or until the okra softens.

Add spinach and cook for 5 to 7 minutes until deep green.

Turn the heat off and blend the mixture.

Turn the heat back on and add peanut butter, starting with a tablespoon and mixing until well blended, then add a second tablespoon.

Add a little water if it gets too thick.

Adjust the salt to taste and set aside.

Cook the meat with tomatoes, mixed herbs, cumin powder, and garlic paste on low for 10 minutes or until the water has reduced.

Taste for salt and seasoning, adjusting as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens