Meatless Okra Soup - bamya çorbası

If you're looking for something new to try in the kitchen, let me introduce you to this deliciouussss okra soup. This version is a meatless, or etsiz bamya çorbası, and it's everything a comfy, cozy soup has to be. Okra itself has had a quite a journey too.

The word bamya comes from Arabic and it's said that the vegetable itself probably originated in the Horn of Africa (places like Somalia, Ethiopia, Eritrea & Djibouti). It traveled through Arab countries before arriving in Anatolia, where it quickly became a staple in local kitchens.

In Konya, a region in Central Anatolia, bamya soup is traditionally made with meat. But the meatless version is just as satisfying, especially if you enjoy fresh, simple flavours. I’ll be honest: okra can be polarising because of its slightly gel-like texture, but cooking it quickly or lightly frying it can minimise that effect.

I meaaan, just look at how beautiful this looks? I love okra. Okra is SO underrated!!

Ingredients

✿ 2–3 tbsp olive oil

✿ 1 large onion, chopped

✿ 2 tbsp tomato paste

✿ 1 tsp red pepper paste

✿ 1 can of okra (rinsed)

✿ 5-6 grated or diced tomatoes

✿ 2-3 cups water (adjust for desired thickness)

✿ Salt, to taste

✿ Black pepper, to taste

✿ Turkish chili flakes, to taste

Instructions

1. Start by heating the olive oil in a pot and add the chopped onion, cooking it gently until it softens and becomes fragrant.

2. Once the onions are softened, stir in the tomato paste and red pepper paste and cook for a minute or two until the pastes deepen in color and flavour.

3. Add the grated or diced tomatoes and let them cook for about 5 minutes, stirring occasionally so the mixture thickens slightly.

4. Rinse the canned okra and add it to the pot, stirring to combine with the tomato mixture.

5. Season the soup with salt, black pepper, and Turkish chili flakes, keeping the flavours simple and balanced. Pour in enough water to reach your desired soup consistency, then let everything simmer gently for 15–20 minutes.

6. Taste and adjust seasoning or water as needed, then serve hot. This soup may be slimy for some, but cooking it quickly keeps it just right, and it’s wonderfully nostalgic if you grew up with it!