Peanut Soup with Okra Croutons

Directions

Place oil, pepper flakes and coriander in a large non-stick pot and fry over moderate heat until the seeds begin to darken.

Add vegetables and peanuts and cook for 3 minutes.

Pour in the stock and bring to a boil.

Cover, reduce heat and simmer 30 minutes.

Cool slightly and puree.

Gently reheat, add lemon juice and season to taste.

Serve in shallow bowls garnished with okra croutons.

CROUTONS: Prehaet oven to 375℉ (190℃).

Rinse okra under running water, drain and pat dry with paper towels.

Combine cornmeal, seasonings, salt and okra in a bag.

Seal and shake well.

Spray a baking sheet with oil, spread okra slices in a single layer and spray them with oil too.

Bake until crisp and browned, spraying and stirring twice during cooking.

Should take 30 minutes.