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!

Top 3 green soup recipes from across the web

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Molokhia

Green chilli and coriander chicken ...

Detox Vegetable Soup

Top 3 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

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