18 Spicy Okra Soup Recipes Delicious

Venture into the vibrant world of spicy okra soups, where each spoonful promises a burst of flavor that’s both comforting and exhilarating. Perfect for those chilly evenings or when you’re craving something with a little kick, these 18 recipes are sure to delight your taste buds and warm your soul. Let’s dive into a roundup of dishes that celebrate okra in all its glory—spicy, savory, and utterly delicious.

Spicy Nigerian Okra Soup with Beef

Flavorful and vibrant, Spicy Nigerian Okra Soup with Beef is a dish that marries the earthy tones of fresh okra with the rich, hearty flavors of beef, all brought together with a symphony of spices. This dish is a testament to the beauty of Nigerian cuisine, offering a perfect balance of texture and taste that’s both comforting and exhilarating.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 cups fresh okra, thinly sliced
• 1/4 cup palm oil
• 1 medium onion, finely diced
• 2 Scotch bonnet peppers, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups beef stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp ground crayfish
• Salt, to precise seasoning

Instructions

1. In a large pot, heat the palm oil over medium heat until shimmering but not smoking, about 2 minutes.
2. Add the diced onion, Scotch bonnet peppers, minced garlic, and grated ginger to the pot. Sauté until the onions are translucent and the mixture is fragrant, approximately 3 minutes.
3. Introduce the beef cubes to the pot, searing on all sides until evenly browned, about 5 minutes. Tip: Ensure the pot is not overcrowded to allow proper browning.
4. Pour in the beef stock, scraping the bottom of the pot to release any browned bits, which will enrich the soup’s flavor.
5. Stir in the smoked paprika and ground crayfish, then season with salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the beef is tender.
6. Add the sliced okra to the pot, stirring gently to combine. Simmer uncovered for an additional 10 minutes, allowing the okra to soften but retain a slight crunch. Tip: Overcooking the okra can lead to a slimy texture, so monitor closely.
7. Adjust the seasoning if necessary, then remove from heat. Tip: Let the soup rest for 5 minutes before serving to allow the flavors to meld beautifully.

Offering a delightful contrast between the tender beef and the crisp okra, this soup is a celebration of textures. The spicy, aromatic broth is perfect when served over a bed of steamed rice or with a side of pounded yam for a truly authentic experience.

Southern Style Okra and Tomato Soup

Brimming with the warmth of Southern hospitality, this Okra and Tomato Soup marries the earthy depth of fresh okra with the bright acidity of ripe tomatoes, creating a dish that’s as nourishing as it is flavorful. Perfect for those late summer evenings when the garden’s bounty is at its peak.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound fresh okra, sliced into 1/2-inch pieces
• 4 cups ripe tomatoes, peeled and crushed
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Sea salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, ensuring it does not burn.
4. Introduce the sliced okra to the pot, cooking for 3 minutes to slightly soften, stirring gently.
5. Pour in the crushed tomatoes and chicken stock, bringing the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to low, stir in the smoked paprika and cayenne pepper, then simmer uncovered for 25 minutes, allowing the flavors to meld.
7. Season the soup with sea salt and freshly ground black pepper, adjusting to your preference.
8. Garnish with chiffonade basil just before serving to add a fresh, aromatic finish.

Silky with a hint of crunch from the okra, this soup offers a delightful contrast in textures, while the smoked paprika lends a subtle smokiness that complements the tomatoes’ natural sweetness. Serve alongside a slice of crusty artisanal bread for a complete, satisfying meal.

Creole Okra Soup with Shrimp

Amidst the vibrant tapestry of Southern cuisine, Creole Okra Soup with Shrimp stands as a testament to the region’s rich culinary heritage, blending the earthy depth of okra with the sweet brininess of fresh shrimp in a harmonious broth.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 4 cups chicken stock, preferably homemade
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the onion, bell pepper, and celery, sautéing until softened, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the okra, stirring occasionally, until it begins to soften, about 5 minutes.
5. Pour in the chicken stock and diced tomatoes, bringing the mixture to a gentle boil.
6. Reduce heat to low, then add the smoked paprika, cayenne pepper, and bay leaf. Simmer uncovered for 20 minutes.
7. Season the shrimp with salt and black pepper, then add to the pot, cooking until they turn pink, about 3 minutes.
8. Remove the bay leaf and stir in the fresh parsley.
9. Adjust seasoning with salt and black pepper if necessary.

Garnished with a sprinkle of fresh parsley, this Creole Okra Soup with Shrimp offers a delightful contrast of textures, from the tender okra to the succulent shrimp, all enveloped in a broth that’s both spicy and soothing. Serve alongside a crusty baguette to soak up every last drop of its flavorful essence.

Vegetarian Okra Soup with Coconut Milk

Lusciously creamy and brimming with the earthy charm of fresh okra, this Vegetarian Okra Soup with Coconut Milk is a testament to the elegance of plant-based cooking. Its velvety texture and harmonious blend of spices make it a standout dish that promises to delight the palate.

Ingredients

• 1 tablespoon virgin coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 pound fresh okra, sliced into 1/2-inch pieces
• 1 (13.5-ounce) can full-fat coconut milk
• 2 cups vegetable broth, homemade or store-bought
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, finely chopped

Instructions

1. Heat the virgin coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle the ground cumin, coriander, and turmeric over the onion mixture, stirring to coat evenly, and cook for 1 minute to toast the spices.
5. Add the sliced okra to the pot, stirring gently to combine with the spice mixture, and cook for 3 minutes to slightly soften.
6. Pour in the full-fat coconut milk and vegetable broth, bringing the mixture to a gentle simmer over medium-low heat.
7. Season with sea salt and freshly ground black pepper, then cover and simmer for 20 minutes, stirring occasionally, until the okra is tender.
8. Remove from heat and stir in the fresh lime juice and chopped cilantro leaves for a bright finish.

Garnished with additional cilantro and a drizzle of coconut milk, this soup offers a luxurious texture and a depth of flavor that is both comforting and sophisticated. Serve it alongside steamed jasmine rice or with a slice of crusty artisan bread for a complete meal.

West African Okra Soup with Palm Oil

Elevating the humble okra to new heights, this West African Okra Soup with Palm Oil is a vibrant, nutrient-packed dish that marries the earthy depth of palm oil with the fresh, grassy notes of okra, creating a symphony of flavors that are as complex as they are comforting.

Ingredients

• 1 cup fresh okra, thinly sliced
• 1/4 cup red palm oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 Scotch bonnet pepper, whole
• 1 tsp smoked paprika
• 1/2 tsp ground crayfish
• Salt, to precise taste

Instructions

1. In a large pot, heat the red palm oil over medium heat until shimmering but not smoking, about 2 minutes.
2. Add the diced onion, minced garlic, and grated ginger to the pot, sautéing until the onion is translucent and fragrant, approximately 3 minutes.
3. Introduce the chicken pieces to the pot, browning them on all sides for about 5 minutes to develop flavor.
4. Pour in the chicken stock, add the whole Scotch bonnet pepper, smoked paprika, and ground crayfish, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld beautifully.
6. Add the sliced okra to the pot, stirring gently to incorporate, and simmer uncovered for an additional 10 minutes until the okra is tender but still vibrant.
7. Season with salt precisely to taste, ensuring the soup’s flavors are balanced and harmonious.

Delightfully rich and slightly viscous from the okra, this soup offers a perfect balance of heat, earthiness, and umami. Serve it alongside a mound of steamed jasmine rice or with a side of fermented corn pudding for an authentic West African dining experience.

Okra and Chicken Gumbo Soup

Perfectly blending the rustic charm of Southern cooking with a touch of culinary sophistication, this Okra and Chicken Gumbo Soup is a hearty embrace of flavors, textures, and aromas that speak directly to the soul. Its rich, velvety broth and tender chunks of chicken, paired with the subtle crunch of okra, create a dish that’s as nourishing as it is indulgent.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup clarified butter
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 cup sliced okra, fresh or frozen
• 1/4 cup all-purpose flour
• 4 cups chicken stock, homemade preferred
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering.
2. Add the chicken pieces and sear until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add the onion, celery, and bell pepper. Sauté until softened, about 5 minutes.
4. Stir in the garlic and okra, cooking for an additional 2 minutes until fragrant.
5. Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook until the roux is a light golden color, about 3 minutes.
6. Gradually whisk in the chicken stock, ensuring no lumps remain. Add the bay leaf, smoked paprika, thyme, and cayenne pepper.
7. Return the chicken to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
8. Season with salt and black pepper to taste. Remove the bay leaf before serving.
9. Garnish with chopped fresh parsley.

Keenly balanced, this gumbo boasts a silky texture with a slight bite from the okra, while the smoked paprika and cayenne pepper lend a warm, smoky depth. Serve it over a bed of steamed white rice or with a side of crusty bread to soak up every last drop of its flavorful broth.

Spicy Okra Soup with Andouille Sausage

Hearty and brimming with bold flavors, this Spicy Okra Soup with Andouille Sausage is a celebration of Southern cuisine, offering a perfect balance of heat, smokiness, and the unique texture of fresh okra. Crafted for those who appreciate depth in their dishes, it’s a comforting yet sophisticated bowl that promises to delight the senses.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup Andouille sausage, sliced into 1/4-inch rounds
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound fresh okra, sliced into 1/2-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• Salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the Andouille sausage slices and cook until lightly browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, sauté the finely diced yellow onion until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
5. Add the sliced okra to the pot, stirring to combine with the onions and garlic. Cook for 5 minutes, allowing the okra to soften slightly.
6. Pour in the chicken stock, then add the smoked paprika, cayenne pepper, and bay leaf. Bring the mixture to a boil, then reduce heat to a simmer.
7. Return the browned Andouille sausage to the pot. Simmer the soup uncovered for 20 minutes, allowing the flavors to meld and the okra to become tender.
8. Season with salt to taste, then remove the bay leaf before serving.

Garnished with a sprinkle of fresh herbs or a dollop of crème fraîche, this soup showcases the okra’s natural thickening ability, resulting in a luxuriously velvety texture. The Andouille sausage imparts a smoky depth, while the cayenne pepper adds a gentle heat that lingers pleasantly on the palate.

Okra and Corn Soup with Bacon

Brimming with the vibrant flavors of late summer, this Okra and Corn Soup with Bacon is a harmonious blend of smoky, sweet, and savory notes, perfect for transitioning into the cooler evenings ahead.

Ingredients

• 4 slices thick-cut applewood-smoked bacon, diced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 pound fresh okra, sliced into 1/2-inch pieces
• 2 cups fresh corn kernels (from about 3 ears)
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon apple cider vinegar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• Salt, to season
• Fresh cilantro leaves, for garnish

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the pot.
2. Add the diced onion to the pot, sautéing in the bacon drippings until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until fragrant.
3. Introduce the sliced okra to the pot, stirring occasionally to prevent sticking, for about 5 minutes until it begins to soften. Tip: Adding okra at this stage helps reduce its natural sliminess.
4. Pour in the chicken stock, followed by the corn kernels, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle boil, then reduce heat to simmer uncovered for 20 minutes, allowing the flavors to meld.
5. Stir in the apple cider vinegar and heavy cream, simmering for an additional 5 minutes. Finish by whisking in the unsalted butter until fully incorporated, seasoning with salt as needed.
6. Ladle the soup into bowls, garnishing with the reserved crispy bacon and fresh cilantro leaves. Presenting this soup with a side of crusty artisanal bread elevates the dining experience, offering a delightful contrast to the soup’s creamy texture.

Perfectly balanced, the soup boasts a velvety texture with the okra providing a slight bite, while the corn adds a natural sweetness that complements the smoky undertones of the bacon. For an extra touch of elegance, serve with a drizzle of chili oil to introduce a subtle heat that dances on the palate.

Thai-Inspired Okra Soup with Lemongrass

Flavorful and aromatic, this Thai-Inspired Okra Soup with Lemongrass is a harmonious blend of vibrant spices and fresh vegetables, offering a comforting yet exotic bowl that’s perfect for any season. Its delicate balance of heat and citrus makes it a standout dish that invites curiosity and delight.

Ingredients

• 1 tablespoon coconut oil
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 pound fresh okra, trimmed and sliced into 1/2-inch pieces
• 1 red bell pepper, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1 Thai chili, thinly sliced (optional)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add lemongrass, onion, garlic, and ginger to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in turmeric and cook for 30 seconds to release its aroma.
4. Pour in vegetable broth and coconut milk, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes to infuse the flavors.
5. Add okra and red bell pepper to the pot. Simmer for another 5 minutes, or until the vegetables are just tender.
6. Remove from heat and stir in fish sauce and lime juice. Adjust seasoning if necessary.
7. Garnish with cilantro and Thai chili before serving.

Notably, the soup boasts a velvety texture with a hint of crunch from the okra, while the lemongrass and lime juice lend a refreshing zest. Serve it alongside steamed jasmine rice or with a slice of crusty bread for a more substantial meal.

Okra and Seafood Soup with Crab

Venturing into the realm of Southern coastal cuisine, this Okra and Seafood Soup with Crab marries the earthy tones of fresh okra with the briny sweetness of crab, creating a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups seafood stock
• 1 cup heavy cream
• 1 lb lump crabmeat, picked over for shells
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Stir in the diced red bell pepper and sliced okra, cooking until the okra begins to soften, about 8 minutes.
4. Pour in the seafood stock, bringing the mixture to a gentle simmer. Allow to cook for 10 minutes, stirring occasionally.
5. Reduce the heat to low and slowly add the heavy cream, stirring constantly to incorporate smoothly.
6. Gently fold in the lump crabmeat, thyme leaves, and smoked paprika, being careful not to break up the crab too much.
7. Season with salt and freshly ground black pepper, then simmer on low heat for an additional 5 minutes to meld the flavors.
8. Tip: For a thicker soup, let it simmer uncovered for a few extra minutes. Tip: Always add crabmeat last to prevent overcooking. Tip: A splash of lemon juice can brighten the flavors before serving.

Okra and Seafood Soup with Crab offers a velvety texture with a rich, layered flavor profile. Serve it in shallow bowls with a side of crusty bread to soak up every last drop, or garnish with a sprinkle of fresh herbs for a touch of color.

Indian-Spiced Okra Soup with Turmeric

Elevating the humble okra to new heights, this Indian-Spiced Okra Soup with Turmeric marries the vegetable’s natural viscosity with a symphony of warm spices, creating a dish that’s as nourishing as it is flavorful. Perfect for those seeking a comforting yet sophisticated meal, this soup is a testament to the beauty of simple ingredients transformed by bold spices.

Ingredients

• 1 tablespoon clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 pound fresh okra, trimmed and sliced into 1/2-inch pieces
• 4 cups vegetable stock, homemade preferred
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh lemon juice
• Sea salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a heavy-bottomed pot over medium heat, warm the clarified butter until shimmering, about 1 minute.
2. Add the finely diced yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, ensuring the garlic does not brown.
4. Sprinkle in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices with the onion mixture for 30 seconds to release their aromas.
5. Introduce the sliced okra to the pot, stirring to coat evenly with the spice mixture, and cook for 3 minutes to slightly soften the okra.
6. Pour in the vegetable stock, bringing the mixture to a gentle boil before reducing the heat to a simmer, uncovered, for 20 minutes, allowing the flavors to meld.
7. After simmering, blend half of the soup directly in the pot with an immersion blender for a creamy texture, leaving some okra pieces whole for contrast.
8. Stir in the coconut milk and fresh lemon juice, adjusting the sea salt to taste, and heat through for 2 minutes without boiling.
9. Ladle the soup into bowls, garnishing each with fresh cilantro leaves for a burst of color and freshness.

Kaleidoscopic in flavor, this soup offers a velvety texture punctuated by the tender bite of okra, with the warmth of turmeric and the brightness of lemon weaving through each spoonful. Serve alongside a crusty baguette or over a bed of steamed basmati rice for a complete meal that delights the senses.

Okra and Lentil Soup with Cumin

Perfectly balancing earthy lentils with the subtle crunch of okra, this Okra and Lentil Soup with Cumin is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. The warmth of cumin adds a layer of complexity, making each spoonful a delightful exploration of flavors.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 cup fresh okra, sliced into 1/2-inch pieces
• 1 tablespoon fresh lemon juice
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric, cooking for 1 minute until fragrant, ensuring the spices do not scorch.
4. Pour in the rinsed green lentils and vegetable broth, bringing the mixture to a boil over high heat.
5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but still hold their shape.
6. Add the sliced okra and continue to simmer, uncovered, for an additional 10 minutes, allowing the okra to soften slightly while retaining a bit of crunch.
7. Finish with fresh lemon juice, sea salt, and freshly ground black pepper, adjusting the seasoning to your preference.
8. Garnish with chopped fresh cilantro before serving.

Now, this soup presents a harmonious blend of textures, from the creamy lentils to the crisp-tender okra, all enveloped in the aromatic embrace of cumin. Serve it with a side of crusty bread for a comforting meal that’s as nourishing as it is flavorful.

Smoky Okra Soup with Ham Hocks

Lusciously rich and deeply comforting, this smoky okra soup with ham hocks is a celebration of Southern flavors, where the earthiness of okra meets the robust smokiness of ham hocks in a harmonious blend. Perfect for those cooler evenings, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 2 smoked ham hocks
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cups fresh okra, sliced into 1/2-inch pieces
• 4 cups chicken stock, preferably homemade
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• Sea salt and freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and diced green bell pepper, cooking for an additional 3 minutes until fragrant.
4. Place the smoked ham hocks into the pot, searing on all sides until lightly browned, about 4 minutes per side.
5. Pour in the chicken stock, ensuring the ham hocks are fully submerged, then add the smoked paprika, cayenne pepper, and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the ham hocks are tender.
7. Remove the ham hocks from the pot, let cool slightly, then shred the meat, discarding the bones and excess fat.
8. Return the shredded meat to the pot, add the sliced okra, and simmer uncovered for an additional 20 minutes, or until the okra is tender.
9. Season the soup with sea salt and freshly ground black pepper to taste, then remove the bay leaf before serving.

Offering a velvety texture with a kick of heat, this smoky okra soup is a testament to the depth of flavor achievable with simple ingredients. Serve it alongside a slice of crusty cornbread for a truly Southern experience, or garnish with a sprinkle of fresh parsley for a pop of color and freshness.

Okra and Okazi Leaf Soup (Afang Soup)

Journey into the heart of West African cuisine with this exquisite Okra and Okazi Leaf Soup, a dish that marries the earthy depth of okazi leaves with the subtle slipperiness of okra, creating a harmonious blend of textures and flavors that’s both nourishing and deeply satisfying.

Ingredients

• 1 pound fresh okra, finely chopped
• 2 cups okazi leaves, thoroughly washed and sliced
• 1 cup smoked turkey, diced
• 1/2 cup crayfish, ground
• 1/4 cup palm oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups chicken stock, homemade preferred
• 1 Scotch bonnet pepper, whole
• 1 teaspoon sea salt
• 1/2 teaspoon ground white pepper

Instructions

1. In a large pot over medium heat, warm the palm oil until it’s shimmering but not smoking, about 2 minutes.
2. Add the diced onion, minced garlic, and grated ginger to the pot, sautéing until the onion is translucent and fragrant, approximately 3 minutes.
3. Incorporate the smoked turkey and ground crayfish into the pot, stirring to combine with the aromatics, and cook for another 2 minutes to meld the flavors.
4. Pour in the chicken stock and add the whole Scotch bonnet pepper, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes to allow the flavors to deepen.
6. Add the chopped okra and okazi leaves to the pot, stirring gently to ensure they’re fully submerged in the broth.
7. Season the soup with sea salt and ground white pepper, then cover and simmer for an additional 10 minutes, or until the okra is tender but still vibrant.
8. Remove the Scotch bonnet pepper before serving, unless you prefer a spicier soup, in which case it can be left in for individual servings.

This soup boasts a velvety texture with the okra lending a slight thickness, while the okazi leaves offer a pleasant chew. The smoked turkey and crayfish provide a smoky, umami-rich backdrop that’s beautifully balanced by the freshness of the greens. Serve with a side of pounded yam or garri for an authentic experience.

Okra and Plantain Soup with Peppers

Nothing embodies the vibrant fusion of African and Caribbean flavors quite like this Okra and Plantain Soup with Peppers, a dish that marries the earthy depth of okra with the sweet, caramelized notes of ripe plantains, all brought to life with a symphony of colorful peppers.

Ingredients

• 1 cup fresh okra, sliced into 1/2-inch pieces
• 2 ripe plantains, peeled and cut into 1-inch chunks
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 tbsp extra virgin olive oil
• 4 cups vegetable stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste
• Freshly ground black pepper, to precise taste
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced okra and sauté, stirring occasionally, until slightly tender and bright green, approximately 5 minutes.
3. Introduce the diced red, yellow, and green bell peppers to the pot, cooking until they begin to soften, about 3 minutes.
4. Stir in the plantain chunks, ensuring they are well-coated with the oil and vegetable mixture, and cook for an additional 2 minutes to lightly caramelize.
5. Pour in the vegetable stock, bringing the mixture to a gentle boil before reducing the heat to a simmer.
6. Season with smoked paprika, ground cumin, salt, and freshly ground black pepper, stirring to combine.
7. Allow the soup to simmer uncovered for 20 minutes, or until the plantains are fork-tender and the flavors have melded beautifully.
8. Garnish with freshly chopped cilantro before serving.

Delight in the soup’s harmonious blend of textures, from the silky okra to the soft, sweet plantains, each spoonful bursting with the vibrant colors and flavors of the peppers. Serve alongside a crusty artisan bread for a truly comforting meal.

Okra and Fish Soup with Tilapia

Perfectly balancing the earthy notes of fresh okra with the delicate, flaky texture of tilapia, this soup is a harmonious blend of flavors that promises to comfort and delight. Its rich broth, infused with a medley of spices, offers a warming embrace, making it an ideal dish for any season.

Ingredients

• 1 lb fresh okra, trimmed and sliced into 1/2-inch pieces
• 1 lb tilapia fillets, skinless and cut into 2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups homemade fish stock
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• Sea salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant, ensuring the spices do not scorch.
4. Pour in the homemade fish stock, bringing the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
5. Add the sliced okra to the pot, simmering uncovered for 10 minutes, or until the okra is tender but still vibrant.
6. Gently place the tilapia pieces into the soup, cooking for 5 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove the pot from heat and stir in the fresh cilantro and lemon juice, seasoning with sea salt as needed.

Lusciously creamy with a slight crunch from the okra, this soup boasts a depth of flavor that is both sophisticated and comforting. Serve it with a side of crusty artisan bread to soak up every last drop of the savory broth, or garnish with additional cilantro for a pop of color and freshness.

Okra and Spinach Soup with Ginger

Vibrant and verdant, this Okra and Spinach Soup with Ginger marries the earthy depth of spinach with the subtle crunch of okra, all harmonized by the warm, spicy notes of fresh ginger. A dish that sings with freshness and complexity, it’s a testament to the beauty of simple ingredients transformed through thoughtful preparation.

Ingredients

• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound fresh okra, sliced into 1/2-inch pieces
• 4 cups fresh spinach, tightly packed
• 4 cups vegetable stock, homemade preferred
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup full-fat coconut milk

Instructions

1. In a large pot over medium heat, warm the clarified butter until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Introduce the sliced okra to the pot, sautéing for 3 minutes to slightly soften.
5. Pour in the vegetable stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 10 minutes.
6. Add the fresh spinach, stirring until wilted, about 2 minutes.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.
8. Finish by stirring in the full-fat coconut milk, heating through for 2 minutes without boiling to preserve its creaminess.

Perfectly balanced, this soup offers a velvety texture with the okra providing a delightful contrast. The ginger’s warmth elevates the greens, making it an ideal starter or a light meal when paired with crusty artisanal bread.

Okra and Mushroom Soup with Thyme

Perfectly balancing the earthy depth of mushrooms with the subtle crispness of okra, this soup is a testament to the beauty of simple ingredients transformed through careful cooking. Paired with the aromatic whisper of thyme, it’s a dish that speaks to the soul of comfort food, elevated to gourmet status.

Ingredients

• 1 tablespoon clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1.5 cups sliced cremini mushrooms
• 1.5 cups fresh okra, sliced into 1/2-inch pieces
• 4 cups vegetable stock
• 1 teaspoon fresh thyme leaves
• 1/2 cup heavy cream
• Salt, to season

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t burn.
4. Increase the heat to medium-high, add the sliced cremini mushrooms, and cook until they release their moisture and begin to brown, approximately 7 minutes.
5. Add the sliced okra to the pot, cooking for 3 minutes to slightly soften, stirring gently to combine with the mushrooms.
6. Pour in the vegetable stock, bringing the mixture to a gentle boil before reducing the heat to a simmer.
7. Stir in the fresh thyme leaves, then cover and simmer for 15 minutes to allow the flavors to meld.
8. Remove the pot from heat, stir in the heavy cream, and season with salt as needed.

Hearty yet refined, this soup boasts a velvety texture with the okra providing a delightful contrast. Serve it with a crusty artisan bread for dipping, or garnish with a sprinkle of fresh thyme leaves for an extra touch of elegance.

Summary

Brimming with flavor and variety, our roundup of 18 Spicy Okra Soup Recipes is a treasure trove for anyone looking to spice up their meal rotation. Each recipe promises a delicious adventure, perfect for home cooks across North America. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!