Recipe by Gracie92
Top Review by beetfield
This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one. I use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes. I've made it and had friends say that there's something missing, but I don't agree. <br/><br/>I've made it with peanut oil, then also with extra virgin olive oil, I think the olive oil adds a little something. The okra, adding that little bit of thickness, and then the lemon at the end are what really make this soup happen.
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons peanut oil
- 1 pinch summer savory or 1 pinch thyme
- 1⁄4 teaspoon ground dried red chili (or to taste)
- 1 cup sliced okra
- 3 cups chopped fresh tomatoes (or 2 cups canned tomatoes with juice)
- 3 cups water
- 1 teaspoon salt
- 1 tablespoon minced fresh cilantro
- 1 lemon, juice of
- 2 cups diced potatoes
- 2 cups sliced cabbage (cut into 1-inch lengths)
- chopped fresh parsley
- chopped fresh cilantro
Directions See How It's Made
- Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
- Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.