Prep 30 mins
Cook 0 mins
- 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
- 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.
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.