Egyptian Spinach Soup
Dive into the comforting, nutrient-rich world of Egyptian Spinach Soup, a traditional Middle Eastern dish that brings warmth and flavor to your table. Made with molokhia, also known as Egyptian spinach, this vibrant green soup is simmered in a rich chicken broth and infused with aromatic sautéed garlic and ground coriander for a bold, earthy taste. Perfectly complemented by a splash of fresh lemon juice, every spoonful is a balance of tangy and savory flavors. Optional shredded chicken adds heartiness, while serving the soup alongside fluffy rice or warm flatbread makes it a satisfying meal. Quick and easy to prepare in just 35 minutes, this Molokhia soup recipe is ideal for a wholesome weeknight dinner or a comforting taste of Egyptian cuisine.
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Recipe Information
Ingredients
- 400 grams Molokhia (finely chopped or frozen Egyptian spinach)
- 6 cups Chicken broth
- 6 pieces Garlic cloves (minced)
- 2 teaspoons Coriander (ground)
- 2 tablespoons Butter or ghee
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice (freshly squeezed)
- 200 grams Cooked chicken (optional, shredded)
- 2 cups Rice (cooked, for serving)
- 2 pieces Flatbread (optional, for serving)
Instructions
If using fresh molokhia, carefully wash and finely chop it. If using frozen molokhia, allow it to partially thaw.
In a large pot, heat the chicken broth over medium heat until it begins to simmer.
In a small skillet, melt the butter or ghee over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 2-3 minutes.
Add the ground coriander to the skillet with the garlic. Stir well and cook for 1 more minute to toast the spice.
Gently stir the garlic-coriander mixture into the simmering chicken broth.
Gradually add the molokhia to the pot, stirring constantly to prevent clumping. Cook over low heat for about 5-7 minutes, or until the molokhia is tender and the soup thickens slightly. Do not allow the soup to boil, as this can affect the texture of the molokhia.
Season the soup with salt and black pepper to taste. If using shredded chicken, add it to the pot and let it warm through for 2-3 minutes.
Just before serving, stir in the freshly squeezed lemon juice for a bright, tangy flavor.
Ladle the soup into bowls and serve hot with cooked rice or flatbread on the side.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 214.3 g | 78% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 8.3 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1170 mg | 90% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3952 mg | 84% | |
*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.
