Vegan Gumbo Soup with Okra and Brown Rice - Vegan
The Vegan Gumbo Soup with Okra and Brown Rice is a heartwarming bowl of Southern comfort, transformed into a nutritious plant-based dish. This gumbo blends colorful veggies like okra, bell peppers, and corn in a rich, vibrant broth filled with aromatic spices. Served over a bed of wholesome brown rice, each spoonful is a medley of flavors and textures, perfect for a cozy meal any day of the week.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 3 stalks stalks celery, chopped
- 4 cloves garlic, minced
- 1/4 cup flour
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 2 cups okra, sliced
- 1 cup frozen corn
- 1 can kidney beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups cooked brown rice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the chopped onion, bell pepper, and celery. Sauté until the vegetables are soft, about 8 minutes.
- Add the minced garlic and cook for another 2 minutes.
- Sprinkle the flour over the vegetables and stir for about 2 minutes to form a roux.
- Slowly pour in the vegetable broth while stirring constantly to avoid lumps.
- Add the diced tomatoes, sliced okra, frozen corn, kidney beans, smoked paprika, dried thyme, cayenne pepper, black pepper, and salt.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasonings if necessary.
- Serve the gumbo over cooked brown rice and garnish with chopped fresh parsley.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 55g | Protéines: 10g | Fat: 6g | Sucre: 5g
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