Description
A silky, comforting green molokhia soup gently simmered with garlic and coriander, topped with crisp golden Grana Padano cheese chips for the perfect balance of smooth and crunchy textures.
Ingredients
Scale
- 4 cups fresh molokhia leaves, finely chopped
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 cup Grana Padano cheese, finely grated
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment paper.
- Place small mounds of grated Grana Padano on the baking sheet and flatten slightly to form thin rounds.
- Bake for 5 to 7 minutes until golden, then remove and let cool completely to crisp.
- Heat olive oil in a large pot over medium heat and sauté minced garlic until fragrant.
- Stir in ground coriander, then add chopped molokhia leaves and vegetable broth.
- Season with salt and black pepper, then simmer gently for 15 to 20 minutes, stirring frequently until the soup becomes silky and slightly thickened.
- Ladle hot soup into bowls and top with crisp cheese chips just before serving.
Notes
- Stir the soup frequently to maintain a smooth texture.
- Do not overbake the cheese chips, they continue to crisp as they cool.
- Adjust salt after adding the cheese since it adds natural saltiness.
- If the soup thickens too much, add a splash of warm broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop and Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
Keywords: molokhia soup, green soup, vegetarian soup, Grana Padano chips, Middle Eastern soup