This traditional soup from New Orleans is perfect anytime of the year but best when fresh tomatoes are in season.
Prep time: 15 minutes Cooking time: 1 hour
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 celery stalks, diced
- 4 garlic cloves, chopped
- 11⁄2 pounds fresh okra, sliced
- 2 pounds fresh tomatoes (or 2 48-ounce cans), roughly chopped 2 tablespoons dried oregano
- 1⁄4 teaspoon cayenne
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 11⁄2 tablespoons paprika
- 11⁄2 tablespoons gumbo filé (easily found in spice aisles of any market)
- 4 cups water
- 1 pound sweet potatoes cubed
- 4 cups cooked brown rice
Heat the coconut oil in a large Dutch oven set over medium-high heat. Sauté the onion, celery, and garlic for about 2 to 3 minutes. Stir in the okra followed by the tomatoes, oregano, cayenne, onion powder, garlic powder, paprika, and gumbo filé. Allow the liquid to start getting bubbly, then add the water. Once the soup comes to a boil, reduce the heat, and gently simmer it for 15 minutes, remembering to stir it occasionally. At this point, add the sweet potatoes. Continue simmering for another 15 to 20 minutes before adjusting the seasoning.
Serve over steamed brown rice.