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Somali Okra and Vegetable Soup

Photo of prepared Somali Okra and Vegetable Soup
Photo attribution: My Tu Duong
Ready In: 50 minutes
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
This traditional vegetable soup is a great way to use up any vegetables you have.

What you'll need

Measuring spoons
Measuring cups
Cutting board
Sharp knife
Large pot
Spatula or spoon


Serves 4
2 tablespoons Vegetable Oil
1 Onion chopped
4 cloves Garlic minced
2 teaspoons Cumin ground
1 teaspoon Coriander Seed ground
3 cups Vegetable Broth low-sodium
3 Carrots chopped
2 Red Potatoes medium, chopped
1 Zucchini chopped
1 Bell Pepper chopped
1 pound Okra fresh or frozen, chopped
1 Tomato large, chopped
1/2 teaspoon Salt
Black Pepper ground, to taste
1/4 cup Cilantro fresh, chopped


1.In a large pot, heat oil over medium. Add onion and cook until soft, about 5 minutes.
2.Add garlic, cumin, and coriander. Cook for 1 minute.
3.Add stock, carrots, potatoes, zucchini, and bell pepper. Stir and bring to a boil. Reduce heat and simmer 15 to 20 minutes.
4.Stir in okra and tomato. Simmer until vegetables are tender, 5 to 10 minutes.
5.Season with salt and black pepper. Garnish with cilantro before serving.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 271
% Daily Value*
Total Fat 9 g12%
Saturated Fat 1 g5%
Sodium 531 mg23%
Total Carbohydrate 43 g16%
Dietary Fiber 12 g43%
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: