Middle Eastern · Dinner
Egyptian Green Leaf Soup (Dairy-Free)
Egyptian molokhia reimagined dairy-free, built on fresh spinach simmered in a garlicky coriander broth with shredded chicken breast. Finished with a sizzling ta'leya of garlic and coriander stirred into the pot, then ladled over rice with lemon.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
436Calories
50.9gProtein
13.4gFat
27.4gCarbs
2.8gSugar
3.7gFiber
1489mgSodium
140mgChol
3gSat Fat
1180mgPotassium
140mgCalcium
3.9mgIron
0.5mcgVitamin B12
30mgVitamin C
gluten-free
egg-free
protein-rich
low-calorie
dairy-free
Instructions
1
Prep
Cut chicken breast into small cubes and finely chop spinach and cilantro separately, keeping them on the board.
2
Simmer
Bring chicken stock to a boil over high heat, add chicken cubes, then reduce to medium and simmer 10 minutes until opaque through.
3
Simmer
Stir in spinach and simmer over medium-low heat 8 minutes until fully wilted and broth turns deep green.
4
Bloom
Warm olive oil in a small skillet over medium heat, add garlic and coriander, and stir 30 seconds until garlic turns pale gold.
5
Finish
Scrape the ta'leya into the pot with cilantro, salt, and pepper; stir 2 minutes to combine.
6
Plate
Spoon cooked rice into a bowl, ladle soup over the top, and serve with lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast, cut into cubes
- 4 cups120g fresh spinach
- 8 cloves8 cloves garlic
- 1/2 cup20g fresh cilantro
- 2 cup480ml chicken stock
- 2 tsp2 tsp ground coriander
- 1 tbsp14g olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup200g cooked white rice, to serve
- 22 lemon wedge, to serve
