Creamy Spinach and Okra broth

WHAT I LOVE:  Okra is a spring food so jump onto the chance to make this dish  before the weather starts to heat up too much that a bowl of hot goodness doesn't get you excited like it did in the cooler times.   Okra is known for it's soluble and insoluble fibre content and mucilaginous juice. It's the vegetarians replacement for chicken soup it's sliminess is great for the gut.   Vitamin C content is high so let this wondrous vitamin boost your immune system and while its at it deactivate some of those free roaming free radicals. Food is your medicine go get yourself some.

YOU'LL NEED (2 maybe 3 serves)

• 1/2  bunch of  fresh spinach leaves
• Ghee
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 fresh red chile, seeded and finely chopped
• 2 tsp turmeric (can cut back i'm always heavy handed with flavours)
• Fresh grated ginger 1 Tbsp
• 350gm okra, sliced thinly
• 1/2L chicken or vege broth
• 200mls  coconut cream
• salt and black pepper to taste
• juice of ½ lime

DIRECTIONS

1. Saute onions for 5 minutes until softened.
2. Add the red chile & turmeric, stir over low heat for 1-2 minutes.
3. Add the okra, chopped spinach, salt & pepper, and cook until the leaves start to wilt.
4. Add the chicken/vege broth, garlic & ginger bring to a boil. Simmer for 20 minutes.
5. Pour in the coconut milk and gently heat for a few minutes.
6. Just before serving add a splash of lime juice.

​SERVING SUGESTIONS
Eat as is but if you're feeling extra hungry you can add some cooked sliced chicken or fish and for a vegetarian option you could add some cooked rice and quinoa. 

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