green soup

A popular in Middle Easters green soup that can be made in many different ways but the most famous is the Egyptian Molokhia. Join me and I will show you all the tips and tricks for making the best Egyptian Molokhia ever.

Molokhia

Tablespoons ghee. (Note1)

Tablespoon crushed garlic. (2-3 lardge garlic cloves.)

dry coriander.

chicken bouillon. (Note2)

chicken broth (divided. Note2)

baking soda. (Note 3)

tomato sauce. (optional. Note4)

(400 grams) package of frozen Molokhia.

Salt

In a deep pot over medium-high heat melt ghee then sauté garlic for 15-30 seconds until lightly golden and fragrant.

Add coriander and keep stirring for another 30 seconds.

Pour in one and half cups broth and sprinkle the bouillon cube.

Stir everything together until bouillon is dissolved. Stir in the baking soda if using.

Add the Molokhia, and turn down the heat to medium low,. Using a whisk stir until the Molokhia has melted completely in the broth.

Pour in the tomato sauce and still well.

Check consistency of the Molokhia, It is going to be thick. If you like it that way then do not add any more broth but if you want it thinner then add broth until you reach the consistency you love.

Now Check the taste if you need more sweetness and tartness add more tomato sauce. If it needs more salt add salt to your liking. Note5

Continue cooking Molokhia until the leaves are cooked and does not taste raw anymore.

Molokhia is usually done when it just starts boiling all over on low heat.

Do not cover Molokhia immediately, let it cool down completely before covering or serve directly with rice, chicken and pita bread.

This chicken soup packs a punch, and certainly covers your daily greens. Begin this recipe 3 hours ahead.

Green chilli and coriander chicken soup recipe

coriander,

garlic cloves, bruised, plus extra 2 cloves, crushed

tbs ginger, chopped

leek, well washed and finely sliced

lemongrass

tbs sesame oil, plus extra 1 tsp

mirin

(60 milliliters) soy sauce

chicken

limes

fish sauce

green chillies, chopped (add more if desired,

This dairy-free creamy Detox Vegetable Soup is not only easy to make, it’s also LOADED with nutrient-rich goodness!

Detox Vegetable Soup

onion

carrot (chopped)

celery (chopped)

broccoli

water (divided)

basil

sea salt

raw cashews

green lentils

baby spinach

Olive oil (for drizzling (optional))

Ground pepper (optional)

Place the onion, carrot, celery and broccoli in a large pot. Add 6 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.

Let simmer for 15 to 20 minutes or until broccoli is tender.

Meanwhile, in a blender, create your cashew cream. Blend together the cashews and remaining 1 cup water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)

Pour the cashew cream into the pot with the veggies and stir.

Add the green lentils and stir again.

Add the spinach to the blender, and carefully (let the pot of veggies cool a bit first!) blend the soup in batches until smooth.

Ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired. Enjoy!

This zucchini and cabbage soup is bursting with green vegetable goodness! A light but flavourful soup, it&#39;s a lovely lunch for summer or a starter for a main dinner meal in a smaller portion.

Zucchini and Cabbage Soup

olive oil

zucchini (roughly

savoy cabbage (lightly packed, shredded)

celery (diced)

turmeric powder

cm fresh ginger (grated

garlic (finely chopped)

coconut milk

vegetable stock

salt

parsley (to garnish, optional)

Heat the oil in the pan, and add the chopped onion, celery, turmeric, garlic and ginger. Cook for 4-5 minutes on a low heat, stirring occasionally, until the onion is cooked through.

Add the chopped zucchini and cabbage and stir through. Cook for a further five minutes.

Add the vegetable stock and bring the mixture to the boil. Reduce the heat and add the coconut milk. Cook on a very low simmer for about 30 minutes.

Take the soup off the hob and blend with a immersion blender until smooth. If you prefer a thinner soup add some hot water.

Add the garnishes if using, and serve immediately. Enjoy!

Molokhia is a popular dish in the Middle East and there are many ways to cook it. This Molokhia Soup Recipe is the Egyptian style.

Molokhia Soup Recipe - Egyptian Recipe

frozen bag of Molokhia

tbsp oil

garlic (, minced)

tbsp coriander

chicken stock

tsp salt

tsp black pepper

tomato paste

Let the Molokhia defrost at room temperature.Never let the Molokhia boil. Once you see bubbles on the sides, it&#039;s done. Serve warm

In a skillet, heat the oil over medium heat, then add the minced garlic, stir until it has a  golden colour. Add the dry coriander and sauté with the garlic for 30 seconds.

Add the Molokhia to the simmering stock over medium to low heat, stir, then add the garlic mixture and tomato paste. Leave it for a few seconds, then turn off the heat.

serve warm.

This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It&#39;s a delicious way to eat more greens and is made with 8 ingredients only!

Broccoli Pea Soup Recipe

white onion, chopped

celery sticks, chopped (chopped)

garlic, minced

potatoes, roughly chopped ((2 medium potatoes))

peas

vegetable broth

tsp pink salt

crakced black pepper,

½ cup parsley, chopped ((or another herb of choice,

full-fat coconut milk,

To a medium-sized pot, heat olive oil over medium heat. Once hot, add onion and celery and saute for 7-8 minutes.

Next, add the potatoes and garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant and you can smell it.

Add vegetable broth, salt, black pepper, and stir. Bring to a boil and simmer on medium heat for 10 minutes.

Add broccoli and continue cooking for 7-10 more minutes. Then, add frozen peas and simmer for 3 minutes. When all of the vegetables are soft, remove from the heat and add the parsley or any fresh herbs of choice.

Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it&#39;s important to let the soup cool a bit before transferring it. Don&#39;t fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Add this point, you can taste and adjust the seasoning, and the thickens of the soup if needed. If it&#39;s too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.

Serve with lemon juice if desired!

A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

Pea & ham soup

butter

onion, chopped

potato,

1l ham or pork stock (see 'Try', below)

frozen petit pois

Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.

Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.

Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.

Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

Serve this chilled green soup as part of a summer menu. No cooking is required – simply whizz up the ingredients to make a refreshing, nutrient-packed meal

Chilled green soup with feta

vegetarian feta

coriander seeds

red chilli

lemon

avocados

cucumber

garlic

natural yogurt

tbsp toasted mixed seeds

Put the feta in a bowl and pour over the olive oil, coriander seeds, chilli and lemon zest. Set aside.

Tip the remaining ingredients (except the seeds) into a food processor and blitz until smooth. Season. Add 50-100ml cold water and blitz again to loosen. Chill for up to 1 hr.

Pour into four bowls and top with the feta, marinating liquid and seeds.

If you want to eat your greens and hit your protein, this one’s for you. Shredded chicken in a vibrant green broth, topped with quick pickled onions for added zing.

Lunch Box: Chicken, Spinach & Cheddar Soup

Red Onion

Lemon

White Onion

Celery

Garlic Clove

Butter

Coriander

Chilli Flakes

Frozen Spinach

Chicken Stock

Boneless Skinless Chicken Thigh

Spinach

Mature Cheddar Cheese

Toasted Sourdough

Finely slice the red onion and add to a bowl with the juice of ¼ the lemon and a pinch of salt. Mix and set aside.

Finely dice the white onion and celery, and mince the garlic. Melt the butter in a large saucepan set over a medium heat. Add the onion and celery and cook for 6-7 mins until soft and jammy. Add the garlic, coriander and chilli flakes and cook for another 3-4 mins, until the garlic is soft.

Add the frozen spinach and chicken stock and bring to a gentle simmer. Once the spinach has defrosted and the broth is simmering, add the chicken thighs and gently simmer for 20 mins until cooked through. Then, remove the chicken and use two forks to shred.

Pour the broth mixture into a blender then add the fresh spinach and grate in the Cheddar. Blend on high until vivid green and smooth. Season to taste with salt, pepper and lemon juice.

To serve, add the shredded chicken to a bowl and pour over the broth. Top with the pickled onions, a crack of black pepper and some extra grated Cheddar, if you like. Serve with toasted sourdough.

If batch cooking for the week, transfer the leftover chicken and broth to a container and the pickled onions to another. It will keep in the fridge for 3 days. Reheat the chicken and broth together until piping hot before serving.

The perfect soup recipe for using up leftover rice, or when you want something easy and super comforting.

Easy Greens Soup

Fresh Ginger

Parsley

Ground Turmeric

White Miso

Rice

Vegetable Stock

Watercress

Chilli Oil

Black Pepper

Peel and bash the garlic and ginger, then pick the parsley leaves (keep the stems).

Add a drizzle of olive oil to a large saucepan set over a medium heat. Once hot, add the garlic, ginger and parsley stems, then cook until fragrant. Tip in all the spinach and sweat for 3-4 mins until wilted. Transfer the mixture to a blender with the parsley leaves, turmeric, and miso, then allow to cool fully before blending until smooth.

Add the cooked rice and stock to the saucepan and bring to the boil. Once boiling, turn the heat down to medium and simmer for 15-20 mins until the mixture is creamy. If you’d like it thicker, continue cooking to your desired consistency. Stir through the blended greens and watercress. 

Divide between four bowls and top with a drizzle of chilli oil.

Wow - this is an awesome recipe, cooked it for lunch today and it was SO tasty. Wouldn’t change a thing.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6363879882112

Top 10 green soup recipes from across the web

The most viewed green soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Molokhia

Green chilli and coriander chicken ...

Detox Vegetable Soup

Zucchini and Cabbage Soup

Molokhia Soup Recipe - Egyptian Rec...

Broccoli Pea Soup Recipe

Pea & ham soup

Chilled green soup with feta

Lunch Box: Chicken, Spinach & Chedd...

Easy Greens Soup

Top 10 green soup recipes from across the web

The most viewed green soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Molokhia

Green chilli and coriander chicken ...

Detox Vegetable Soup

Zucchini and Cabbage Soup

Molokhia Soup Recipe - Egyptian Rec...

Broccoli Pea Soup Recipe

Pea & ham soup

Chilled green soup with feta

Lunch Box: Chicken, Spinach & Chedd...

Easy Greens Soup

The most viewed green soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine