1 tablespoon olive oil
1/2 cup chopped onion
1 minced garlic clove
1 kg okra (type cabocha)
2 chicken bouillon cubes
1.5 liters water
1 cup green cream cheese crumbled
250g mozzarella cheese in small cubes
salt to taste
1 tablespoon olive oil
1/2 cup chopped onion
1 minced garlic clove
1 kg okra (type cabocha)
2 chicken bouillon cubes
1.5 liters water
1 cup green cream cheese crumbled
250g mozzarella cheese in small cubes
salt to taste
Chop the okra and cook it
After cooked, blend it in a blender
Set aside
In a pot, combine the olive oil, onion, and garlic, let it brown and mix the blended okra with 1.5 liters water and two chicken bouillon cubes
Wait for three minutes, add green cream cheese and let the soup thicken
Finally, if needed, add salt, toss in crumbled mozzarella cheese inside the soup and spread on top, serve hot, garnished with chopped parsley
Serves well with bread or crackers.
