Ingredients (serves 3) 2 Shallots (sliced) 2 Garlic cloves 25g Butter 4 handfuls of Okra (remove tops and tails) 3 large pinches of Cumin seeds 500ml Vegetable stock Method |
 | Place the cumin seeds in a pestle and mortar |
| Grind to a fine powder to release the aromatic fragrance |  |
 | Roughly slice the shallots |
| Finely chop the garlic |  |
 | Sweat the shallots and garlic in the butter |
| Add a bay leaf, the okra and the vegetable stock. Let simmer until the okra is cooked |  |
 | Liquidise everything in a blender until smooth and aerated |
| Return to a clean pan, bring back to the heat and correct seasoning. Adding a small amount of lemon juice will bring out the natural flavour of the okra |  |
 | Pour into a soup plate and enjoy. |
