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Tomato Okra Soup

Chef.Foodie's picture
Ingredients
  Rice 30 Gram
  Butter 30 Gram
  Celery 15 Gram
  Tomatoes 340 Gram
  Capsicum 55 Gram
  Onion 30 Gram
  Ladiesfinger 55 Gram
  Parsley sprigs 2
  Pepper 1 Pinch
  Salt To Taste
  Vegetable stock/Meat stock 720 Milliliter
Directions

1. Heat half the butter. Brown rice to golden brown.
2. Add stock. Bring to boil.
3. Chop celery, capsicum (with seeds removed and washed thoroughly) and onion.
4. Blanch and mash tomatoes.
5. Slice ladies fingers into roundels.
6. Heat remaining butter. Fry celery, capsicum and onion. Add tomatoes and bring to boil.
7. Pour into rice. Season; simmer covered till rice is tender.
8. Add ladies fingers and simmer for fifteen minutes more. Serve hot sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
African
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Your rating: None
4.225
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 115 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 447.6 mg18.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 3.1 g12.2%

Sugars 3.1 g

Protein 2 g3.7%

Vitamin A 21.3% Vitamin C 43.7%

Calcium 2.9% Iron 2.8%

*Based on a 2000 Calorie diet

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Tomato Okra Soup Recipe