Ingredients with Measurements:
- 1 pound okra, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, sliced
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and minced garlic and sauté until onion is translucent.
3. Add sliced okra and sauté for 5 minutes.
4. Add diced tomatoes, tomato paste, ground cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in chicken or vegetable broth and bring to a boil.
6. Reduce heat to low and let simmer for 30 minutes.
7. Remove from heat and let cool for a few minutes.
8. Using an immersion blender, blend the soup until smooth.
9. Return the soup to the pot and heat over low heat.
10. Squeeze in the juice of one lemon and stir to combine.
11. Serve hot, garnished with fresh parsley and a slice of lemon.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Okra can be substituted with zucchini or green beans.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add a pinch of cayenne pepper for a spicy kick.
- Add a can of chickpeas for added protein.
Tips and tricks:
- To prevent the okra from becoming slimy, slice it and let it sit in a bowl of vinegar and water for 30 minutes before cooking.
- Use an immersion blender for a smoother texture.
- Add more broth if the soup is too thick.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a slice of lemon and fresh parsley for garnish.
Garnishes:
- Fresh parsley
- Lemon slices
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Bamiyeh soup is a traditional Middle Eastern dish that originated in Egypt.
Flavor profiles:
- Savory
- Tangy
- Earthy
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Iranian