Yield: 6 x 1 cup (350 g) servings
Instead of the canned okra, you can use 300 to 350 g (10 to 11 oz) of frozen okra. Before adding: thaw okra first and microwave for 6 minutes to cook; or zap frozen okra for 10 minutes.
You can use all sweet potato if you want. (Half squash was used to reduce the calories.)
For the egg white, you can use 12 tablespoons of egg white from a carton. (3 tablespoons of carton egg white = 1 egg white from a shell egg.)
Suggestion: save the delicious veggie stock from the asparagus, okra, sweet potato and squash. Freeze in a tub for use in a soup.