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Okra Soup with Lean Protein (Blood Sugar Control)

Okra simmered with lean chicken, turmeric, and ginger into a light, low-carb soup built for steady blood sugar.

Ingredients

  • 2 cups fresh okra chopped or grated
  • 200 g lean chicken breast or turkey skinless, cut into bite-sized pieces
  • ½ cup mushrooms optional, adds fiber + satiety
  • 2 tbsp crayfish powder for flavor, optional
  • 1 tbsp olive oil or canola oil
  • 1 medium onion chopped
  • 1 fresh tomato blended, optional for mild base
  • 1 fresh chili pepper optional, for spice if tolerated
  • ½ tsp turmeric blood sugar support + anti-inflammatory
  • ½ tsp ginger optional
  • 2 cups low-sodium chicken broth or water
  • ½ tsp salt or to taste
  • 1 handful spinach or ugu leaves washed, chopped

Instructions

  1. In a pot, heat olive oil and sauté onions until soft.
  2. Add blended tomato and chili, stir and cook for 5 minutes.
  3. Add chicken/turkey pieces, stir in turmeric, ginger, and crayfish powder. Cook until lightly browned.
  4. Pour in chicken broth, simmer for 15–20 minutes until protein is tender.
  5. Add chopped okra and mushrooms, stir gently. Simmer uncovered for 7–10 minutes until okra thickens.
  6. Add spinach/ugu leaves last, stir for 1–2 minutes. Remove from heat.
  7. Serve warm with a small portion of whole grains (like ½ cup brown rice, millet, or ofada rice) OR eat alone for light, low-carb option.