Best 3 Alek Weks Okra Soup Recipes

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If you're looking for a delicious and authentic way to enjoy okra soup, then you'll want to try alek weks okra soup. This hearty and flavorful soup is made with a variety of ingredients, including okra, tomatoes, onions, peppers, and spices. It's a popular dish in West Africa, and it's enjoyed by people of all ages. The soup is typically served with rice or fufu, and it can also be used as a dipping sauce for bread or vegetables. In this detailed guide, we'll take you through a step-by-step process to prepare this delectable soup in the comfort of your own kitchen. We'll provide you with a comprehensive list of ingredients and easy-to-follow instructions, ensuring that you can recreate this authentic dish with ease. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to savor the vibrant flavors of alek weks okra soup.

Let's cook with our recipes!

KARDEA'S OKRA SOUP WITH SHRIMP



Kardea's Okra Soup with Shrimp image

Okra soup is a traditional tomato-based soup that originated in West Africa. While you can add any protein to this dish, I like using shrimp when it's in season in the Lowcountry because it pairs really well with the okra.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 10 servings

Number Of Ingredients 21

2 cups medium shrimp, peeled and deveined, shrimp reserved for the okra soup, shells cleaned in cold water and reserved for the shrimp broth
1 cup large-chopped carrot
1 cup large-chopped celery
1 cup large-chopped onion
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
1 bay leaf
2 tablespoons olive oil
2 garlic cloves, minced
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons unsalted butter
2 cups fresh or thawed frozen corn
2 cups thawed frozen lima beans
1 cup diced fresh Roma tomatoes
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
2 1/2 cups sliced fresh or thawed frozen okra
1 teaspoon ground ginger
Juice of 1/2 lemon
Steamed rice, for serving, optional

Steps:

  • For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
  • For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
  • While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
  • Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

GRANNY'S OKRA SOUP



Granny's Okra Soup image

A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.

Provided by Jenn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 16

4 cups chopped tomatoes
2 cups lima beans
2 cups chopped okra
2 cups chopped red potatoes
1 cup corn
1 cup green beans
½ cup chopped carrots
1 (6 ounce) can tomato paste
4 cups chicken stock
1 pound ground beef
½ tablespoon garlic powder
½ tablespoon celery salt
½ tablespoon onion powder
1 small onion, chopped
2 cloves garlic, crushed, or more to taste
3 tablespoons butter

Steps:

  • Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
  • Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
  • Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
  • Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g

ALEK WEK'S OKRA SOUP



Alek Wek's Okra Soup image

Provided by Sandra Ballentine

Categories     one pot, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings for models -- or 2 for hungry mortals

Number Of Ingredients 8

20 pieces okra
1 tablespoon olive oil
3 onions, finely chopped
3 garlic cloves, crushed
3 tomatoes (blanched and peeled, optional), chopped
Pinch of salt and pepper
1 vegetable or chicken bouillon cube
2 3-inch cinnamon sticks

Steps:

  • Chop off the ends of the okra and thinly slice the pods crosswise into small rounds.
  • Heat the oil in a large, deep nonstick skillet over medium-high heat and sauté the onions until they start to brown, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the tomatoes and sprinkle with the salt and pepper.
  • When the tomato juices start to boil, add 1/2 cup water. Heat to boiling, stirring, and add the bouillon cube. Stir and mash it until it dissolves. Add 1 1/2 cups water and heat to boiling. Add the okra and cinnamon sticks. Cook, stirring occasionally, until the okra seeds turn brown, about 10 minutes. Add more water if the soup becomes too thick. The total cooking time should be about 20 to 25 minutes.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 7 grams

Tips:

  • Choose fresh okra: Look for okra that is bright green and free of blemishes. Avoid okra that is brown or slimy.
  • Wash the okra thoroughly: Rinse the okra under cold water and pat it dry with a clean towel.
  • Cut the okra into 1-inch pieces: This will help the okra cook evenly.
  • Use a large pot: Okra soup can be a large dish, so make sure you use a pot that is large enough to hold all of the ingredients.
  • Sauté the okra before adding the other ingredients: This will help to bring out the flavor of the okra and prevent it from becoming slimy.
  • Add the tomatoes, onions, and peppers: These ingredients will add flavor and depth to the soup.
  • Season the soup with salt, pepper, and other spices: To taste.
  • Simmer the soup for 30 minutes: Or until the okra is tender.
  • Serve the soup hot: With rice, bread, or your favorite side dish.

Conclusion:

Alek Wek's okra soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The soup is packed with nutrients, including vitamins A, C, and K, and is also a good source of fiber. The soup is also very versatile and can be made with a variety of different ingredients, so you can easily customize it to your own taste. Whether you are a fan of okra or not, this soup is sure to please everyone at your table.

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