Paleo Molokhia Soup
Dive into the nourishing and wholesome flavors of **Paleo Molokhia Soup**, a comforting Egyptian-inspired dish reimagined for a paleo-friendly lifestyle. This vibrant soup highlights the earthy, nutrient-dense goodness of finely chopped molokhia leaves, simmered in a rich base of aromatic chicken broth infused with garlic, onions, and ground coriander. Tender, shredded chicken thighs bring heartiness to the dish, while a bright splash of lemon juice adds an irresistible tang. Perfect for those embracing clean eating, this gluten-free and dairy-free recipe is packed with antioxidants, protein, and bold Mediterranean flavors. Ready in just an hour, it’s an excellent choice for a healthy weeknight dinner. Serve it steaming hot with extra lemon wedges on the side for a zesty twist!
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Recipe Information
Ingredients
- 500 grams molokhia leaves, finely chopped
- 6 cups chicken broth
- 500 grams boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 bay leaf
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the ground coriander, salt, and black pepper, cooking for another 30 seconds to release the spices' aroma.
Pour in the chicken broth and add the bay leaf. Bring to a boil.
Add the chicken thighs to the pot, reduce the heat to low, and let simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the pot.
Discard the bay leaf. Stir in the chopped molokhia leaves and let simmer for another 10 minutes, allowing the leaves to cook through.
In a small frying pan, heat the remaining tablespoon of olive oil over medium heat.
Once hot, add the remaining minced garlic and gently fry until golden brown. Add this to the soup.
Stir in the lemon juice, tasting and adjusting seasoning if needed.
Serve hot, optionally garnished with additional lemon wedges for extra tang.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 11.2 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1277 mg | 98% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5004 mg | 106% | |
*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.
