Thu 21 Feb 2019
Read other related stories: Soups , Vegetables
Hopefully, you’ve had a chance to check out my smoked okra technique so you’ll be ready to take on this recipe for Wood Fired Okra Soup. This is incredibly easy to prepare soup recipe that has a total of 12 common ingredients which includes our super smoked fresh okra.
For those who may never have eaten okra, this is a great first recipe to give it a try. Okra is considered a warm-season vegetable but you can find imported varieties available so you can enjoy during colder months as well. Okra is rich is fiber, Vitamin K and folate, as well as being considered an anti-cancer fighting food.
Get to the store and purchase a pound or two of vibrant green, firm okra, follow our directive on smoking it, then meet us in the kitchen for a great pot of soup.
Aromatics to Start
After you’ve smoked the okra using a stove top smoker, charcoal or gas grill, traditional charcoal or electric smoker, or even a handheld food smoker, you begin the soup by first thinly slicing the smoked okra pods. Don’t worry if the seeds pop loose as they are 100% edible.
Next place 1 tablespoon of olive oil and 4 tablespoons of butter in a Dutch oven. Once melted, add one small, diced onion to the pot. Cook the onion until translucent then add 2 tablespoons of finely chopped fresh flat leaf parsley. Allow that to cook for just a minute then add one clove of minced garlic. Let the aromatics marry for a few minutes, then we’ll be ready to add the liquids.
Making of a Soup
Once the aromatics have married, time to add some spice to this soup. First, add 1-1/2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, 2 sprigs of fresh thyme, and 1 teaspoon of red pepper flakes. If you like a very spicy soup, feel free to adjust the red pepper flake amount. Allow these ingredients to cook for about 3 minutes. Time to add 4 cups of bone broth or vegetable broth, 3 cups of water, and a 28 ounce can of diced tomato with juice. Stir well and allow this to cook for 30 minutes over medium heat. Reduce the temperature to low and add the smoked sliced okra, stirring well. This should cook for at least 30 minutes though I prefer a longer cook time.
I like my soups cooked on one day, refrigerated and then cooked again on a second day. I think this helps to add depth of flavor. However, note that you can serve this soup after just one hour of cooking time.
Before serving the soup, make 2 cups of rice – I prefer brown rice. When ready to serve, place a hearty serving spoonful of rice in a bowl and ladle on the hot soup. Mix together and enjoy!
I honestly love this soup served hot in the colder months and cooled in the hot months. Certainly, in season tomatoes make this even better and for those who really like a hearty smoked soup, check out our tips for smoking tomatoes and add that to the mix. Wood Fired Okra Soup is sure to make it to your top choices for a go to soup!
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