2 tsp olive oil
150 g okra, trimmed and sliced
1 clove garlic, crushed
2 tsp vegetable stock powder
50 g bulgur wheat or wholemeal giant couscous
100 g leek, halved and sliced
½ green capsicum, chopped
2 celery sticks, chopped
100 g cabbage or kale, tough stalks removed, finely shredded
1 large handful parsley, finely chopped
½ tsp dried thyme
1 tbsp white wine vinegar
20 g Parmesan or vegetarian alternative (optional)
- Boil the kettle. Heat a saucepan over a medium heat and add the oil. Add the okra and fry until turning golden, about 3 mins. Add the garlic and fry for a few secs until fragrant, then pour in 500ml hot water from the kettle. Add the stock powder and stir. Add the bulghar wheat or couscous, leek, green capsicum and celery, return to the boil and simmer for 5 mins.
- Add the cabbage or kale, parsley and thyme. Simmer for 5 mins more, by which time the bulghar or couscous should be plumped and cooked. Remove the pan from the heat and stir in the vinegar. Taste the broth and season to taste.
- Ladle into bowls, add the Tabasco and sprinkle over the Parmesan, if you like.