Nigerian · PANTRYHOP RECIPE
Jute Leaf and Okra Soup
35 minutes · 4 servings · vegan
A simple vegetable soup inspired by Nigerian leafy soups and okra sauces.
Ingredients
Check you have the quantities below.
- 4 cups jute leaves or spinach
- 3 cups okra, sliced
- 1 medium onion
- 2 tbsp vegetable oil
- 2 cups water
- 1 1/2 tsp salt
- 1/2 tsp ground pepper
Let’s make it
- Heat the oil and sauté onion for 2 minutes.
- Add okra, water, salt, and pepper, and simmer for 10 minutes until slightly thick.
- Stir in the jute leaves and cook 3 to 5 minutes until just wilted.
- Serve hot with swallow or rice.
- Do not overcook so the greens stay bright.
The soft texture makes this easy for school-age children to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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