Produced by:
Recipe Highlights:
- Rich in Vitamins and Antioxidants: Spinach and okra are loaded with vitamins A, C, and K, plus antioxidants that help support immune health and reduce inflammation.
- Lean Protein Source: Green prawns provide high-quality, low-fat protein essential for aiding muscle repair and overall health.
- Metabolism-Boosting Spices: Chillies add capsaicin, which may help boost metabolism and promote circulation.
- Digestive and Immune Support: Garlic and onions contain compounds that help aid digestion and have natural antibacterial and antiviral properties.
Keywords:
Lunch, Dinner, Okra, Spinach, Spring Onions
Warm, vibrant, and packed with fresh, wholesome ingredients, this Dominican Soup is a nourishing bowl of comfort and flavour. A vibrant puree of spinach, garlic, onion, and chillies forms the fragrant base, sautéed to deepen the taste before simmering in rich vegetable or chicken broth. Tender green prawns and bite-sized okra add delightful textures and protein, while fresh thyme and spring onions bring a fragrant herbal lift. This soup is a perfect balance of spicy, savory, and fresh — ideal for a light yet satisfying meal that warms the soul and excites the palate.
Ingredients:
- 2 bunches spinach
- 100 g of okra
- 4 chopped spring onions
- 4 cloves garlic
- 1-2 chopped chillies adjust to your heat preference
- 1 chopped onion
- 1 sprig thyme
- Salt to taste
- 1 litre of broth vegetable or chicken
- 6 green prawns
Method:
- In a blender, combine the spinach, garlic, onion, and chillies. Add a little water if needed to help blend into a smooth puree.
- Heat a pan with some oil over medium heat and add the blended mixture to sauté for a couple of minutes. This step helps bring out the flavours of the ingredients.
- Once the puree is sautéed, pour in the broth and bring it to a simmer. Stir well to combine everything. Add the thyme leaves and season with salt to taste.
- While the soup is simmering, prepare the prawns. Peel and devein them, if necessary. Cut the okra into bite sized chunks and add to the soup.
- Add the prawns to the soup and let them poach for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
- Once the prawns are cooked, taste the soup and adjust the seasoning with more salt if needed. If the soup is too thick, you can add a little more broth to reach your desired consistency.
- Serve the soup hot, garnished with the green parts of the spring onions. Enjoy this vibrant, flavourful Dominican soup with a side of rice or bread.