CookEat Recipe
Spinach and Okra Soup with Cashews
Okra, cashews and onion simmer with turmeric and coriander. Spinach is stirred in near the end of cooking.
Method
Steps
Step 1
Rinse and chop spinach, slice okra into 1 cm rounds and chop onion. Roughly chop plain shelled cashews; use ground coriander and turmeric.
Step 2
Heat olive oil in a 2 litre saucepan over medium heat. Cook onion and okra for 5 minutes; stir in both spices for 30 seconds, then add cashews and 900 ml water once.
Step 3
Bring to a boil, partially cover and simmer for 12–15 minutes until okra and cashews are tender. Add spinach for 2–3 minutes until wilted and serve four small bowls.
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Cooked 3 times