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Fry the leeks, celery and garlic in half the olive oil in a large saucepan over a moderate heat. Once softened, add the carrots, barberries and spices, cook briefly, then pour in the stock. Simmer for 30 minutes.
Pour the remaining oil into a pan over high heat and fry the okra and ginger, until lightly blacked. Add to the saucepan and season with salt and pepper. Serve with herbed yoghurt, pomegranate seeds and sliced shallots.
Chef’s notes: Barberries can be replaced with dried Goji berries (heath food aisle) or dried cranberries if you are finding them hard to find.