I had all this vegitable juice hanging around as ive been making mock tuna by the gallon( we are living on it at the moment. soooo tastey!) any how it produces lots of carrot juice, so i decided to make a soup base and gumbo sounded devine. I added a parsnip and three golden beets to the juicer as they where wilting and i didnt want them to waste. In the future i will leave out the beets and try for a more savory less sweet base but its really good and it will be even better tomarrow!
tear greens into small pieces with cabbage and massage into a very wilted state, chop ocra into rounds, dice mushrooms and soak in olive oil and rosemary.
place juices and all spices, bell pepper, garlic, celery into blender and blend until smooth, if to spicey or over whelming, add water to taste! pour over wilted greens, add okras, and mushrooms place in dehydrator to “cook” and enjoy with a cajun salad(recipe to follow)! ordinarily there would be brown stock, pork and rice but i didnt miss it! well maybe the rice…..;) recipe modified fromcajun creole cooking by terry thompson