Dairy-Free Molokhia Soup
Savor the comforting flavors of Dairy-Free Molokhia Soup, a rich and aromatic Middle Eastern dish that's both wholesome and satisfying. This recipe highlights the unique taste of Molokhia leaves, simmered to perfection in a fragrant blend of garlic, onions, and warm spices like coriander and cumin. Enhanced with a splash of fresh lemon juice, the soup bursts with zesty brightness, all while being completely dairy-free and gluten-free. Whether served alone or ladled over fluffy, cooked rice for a heartier option, this nutrient-packed soup is a breeze to make, requiring just 15 minutes of prep time. Ideal for weeknight dinners or cozy gatherings, Dairy-Free Molokhia Soup is a nutritious, flavorful, and allergen-friendly addition to your recipe collection.
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Recipe Information
Ingredients
- 500 grams Molokhia leaves, fresh or frozen
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 6 cups Chicken or vegetable stock
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 cups Cooked rice (optional, for serving)
Instructions
If using fresh Molokhia leaves, rinse them thoroughly under running water, remove any thick stems, and then chop them finely. If using frozen leaves, allow them to thaw before use.
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and fragrant, about 5-7 minutes.
Stir in the minced garlic, allowing it to cook for an additional 1-2 minutes until aromatic.
Pour in the chicken or vegetable stock and bring it to a gentle boil. Add the ground coriander, ground cumin, salt, and black pepper, stirring well to combine the spices with the broth.
Once the broth is simmering, add the chopped Molokhia leaves to the pot. Stir well to ensure they are fully immersed in the stock.
Reduce the heat to low and cover the pot. Allow the soup to simmer for about 30 minutes, stirring occasionally, until the Molokhia leaves are tender and the flavors have melded.
Remove the pot from heat and stir in the lemon juice. Taste the soup and adjust seasoning if necessary.
Serve the Molokhia soup hot, optionally over a bed of cooked rice, for a more filling meal.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1288 mg | 99% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3556 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
