Okra Soup

A tangy southeastern Turkish soup of okra simmered in lamb broth with tomato and lemon. High in protein and gluten-free.

Ingredients

• 300 g okra
• 350 g leg of lamb (small cubes)
• 200 g tomato
• 80 g onion
• 20 g (1 tbsp) tomato paste
• 30 g butter
• 30 g (2 tbsp) lemon juice
• 1200 g (5 cups) water
• 8 g (1½ tsp) salt

Instructions

1. 1

   Cut the leg of lamb into small cubes and put it in a pot with the water. Bring to a boil, skim off the foam, then simmer partly covered over low heat for 60 minutes until tender.

2. 2

   Meanwhile, trim the okra caps, halve the pods and toss them with the lemon juice. Finely chop the onion and grate the tomatoes.

3. 3

   Melt the butter in a separate pan and cook the onion over medium heat for 4-5 minutes; add the tomato paste for 1 minute, then the grated tomato for 5 minutes.

4. 4

   Add the tomato mixture to the lamb pot along with the okra, its lemon juice and the salt.

5. 5

   Simmer over low heat for 20 minutes until the okra is tender, and serve hot.

Nutrition

Per serving