Description
A comforting green molokhia soup simmered with garlic and coriander, topped with crisp golden Grana Padano chips for the perfect balance of silky texture and crunchy finish.
Ingredients
Scale
- 400 grams fresh molokhia leaves, finely chopped
- 4 cups chicken broth (about 1 liter)
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup finely grated Grana Padano cheese
Instructions
- Preheat oven to 200 degrees Celsius.
- Bring the chicken broth to a gentle simmer in a large saucepan over medium heat.
- Heat olive oil in a small skillet, add minced garlic, and sauté for about 1 minute until fragrant.
- Stir chopped molokhia leaves into the simmering broth, then add sautéed garlic, ground coriander, salt, and black pepper.
- Simmer gently for 15 to 20 minutes, stirring occasionally, until slightly thickened.
- Place small mounds of grated Grana Padano on a parchment-lined baking sheet, flatten slightly, and bake for 5 to 7 minutes until golden and crisp. Let cool.
- Ladle soup into bowls and top each serving with a crisp cheese chip before serving.
Notes
- Keep the soup at a gentle simmer to maintain its vibrant green color.
- Adjust seasoning at the end to balance flavors.
- Serve immediately after adding cheese chips to keep them crisp.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 20 mg
Keywords: molokhia soup, grana padano chips, middle eastern soup, green soup recipe, garlic coriander soup