Vegetarian Molokhia Soup
Dive into the rich, comforting flavors of Vegetarian Molokhia Soup, a plant-based twist on the classic Middle Eastern dish that’s as nourishing as it is delicious. Featuring tender molokhia leaves simmered in a fragrant blend of vegetable broth, garlic, onion, coriander, and cumin, this hearty soup is packed with earthy, citrusy notes thanks to a splash of fresh lemon juice and a garnish of vibrant cilantro. Enhanced with tomato paste for a subtle depth and thickened naturally by the molokhia, this soup strikes the perfect balance between wholesome and indulgent. Ready in under an hour and brimming with nutrients, it's an excellent choice for vegans, vegetarians, and anyone craving a healthy, satisfying meal. Serve piping hot with a side of crusty bread or steamed rice for the ultimate comforting experience.
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Recipe Information
Ingredients
- 500 grams molokhia leaves
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 6 cups vegetable broth
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1 medium carrot
- 2 tablespoons tomato paste
- 0.25 cup cilantro
Instructions
Chop the onion finely and mince the garlic cloves.
Peel and dice the carrot into small pieces.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Add the minced garlic and sauté for another 2 minutes until fragrant.
Stir in the diced carrot and sauté for another 3 minutes.
Add the ground coriander, cumin, and bay leaf into the pot, stirring to coat the vegetables with the spices.
Pour in the vegetable broth and tomato paste, and stir well to combine.
Add the salt, black pepper, and allow the mixture to come to a gentle boil.
Reduce the heat to low and simmer for about 15 minutes to let the flavors meld.
Meanwhile, prepare the molokhia leaves by rinsing them thoroughly if using fresh, or thawing if frozen.
Add the molokhia leaves to the pot, stirring them gently into the soup.
Simmer for an additional 10 minutes, allowing the molokhia to cook through and the soup to thicken slightly.
Stir in the lemon juice and chopped cilantro into the soup just before serving.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaf before ladling the soup into bowls.
Serve hot and enjoy your hearty Vegetarian Molokhia Soup.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6036 mg | 262% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 37.4 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1339 mg | 103% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 6318 mg | 134% | |
*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.
