600g of ripe okra, without shells and seeds, cut into pieces
1/2 teaspoon of salt
1.2 liters of skimmed milk
1 cup of elbow macaroni (110g)
2 tablespoons of grated Parmesan cheese
600g of ripe okra, without shells and seeds, cut into pieces
1/2 teaspoon of salt
1.2 liters of skimmed milk
1 cup of elbow macaroni (110g)
2 tablespoons of grated Parmesan cheese
In a large pot, cover the okra with water and add the salt
Bring to a boil over high heat until it becomes soft (about 15 minutes)
Drain and blend in a blender to obtain a cream
Put it back into the same pot, add the milk, mix well and let it simmer over medium heat (about 10 minutes)
Add the macaroni and cook until it becomes soft
Remove from heat and sprinkle with Parmesan cheese
Mix well, transfer to a soup bowl and serve immediately
188 calories per serving
