3 T avocado oil
3 T flour, can use a thickening GF flour if you choose
2 large yellow onions, chopped fine
4 large celery stalks, chopped
4 large carrots, chopped
2 8 oz. jars of roasted red peppers, drained
4 cups vegetable stock
2 12 oz. okra, frozen, or fresh if available, sliced in 1/2″-1″ pieces
1 T Cajun Magic poultry seasoning, or other cajun seasoning recipe below
2 T oregano, dried
1 T thyme
1 t paprika
1 t onion powder
1 t garlic powder
1/2 t pepper
1/4 t cayenne
1 t kosher salt
1 1/2 T cornstarch
Start by making your roux. Heat the oil in a pan and add the flour or gluten free flour and sauté on medium.
Using a whisk or a wooden spoon, constantly stir the mixture until it starts to brown. If you are using gluten free flour, because it doesn’t have wheat, it will not get dark brown but will still toast the flour and become nuttier.
When it is a light golden brown or you’ve been sautéing for 10-12 minutes, you’re done.
Add onion, celery, and carrot; sauté.
Season with salt and pepper. Once you develop some browning on those vegetables, add the drained and pureed roasted red pepper and vegetable stock. Stir to combine and simmer.
Add okra, spices, and herbs. Let simmer for 15-20 minutes until all vegetables have softened.
Season with salt to taste.
Make a slurry of 1/2 cup COLD water and cornstarch. Add to soup, bring to a simmer and see if it’s thick enough. If so, simmer for another 5-10 minutes to develop flavor; serve.
This will keep up to 5 days in the fridge. This soup also freezes very well. Leave enough headroom for expansion.