Try these delicious Molokhia Soup with Grana Padano Chips. Serve your family a dinner full of vitamins and minerals, with this flavourful Middle Eastern Molokhia Soup. Try it with rice and savoury Grana Padano chips on the side. What a hit! Click here for full recipe.
Serve your family a dinner full of vitamins and minerals, with this flavourful Middle Eastern Molokhia Soup. Try it with rice and savoury Grana Padano chips on the side. What a hit!
In a deep pot over medium-high heat, melt Emborg Salted Butter then sauté garlic for 15–30 seconds until lightly golden.
Add coriander and keep stirring for another 30 seconds.
Pour in approximately half of the broth and sprinkle in the bouillon cube.
Stir everything together until bouillon is dissolved.
Add Emborg Minced Molokhia, and turn down the heat to medium low. Whisk until the molokhia has melted completely in the broth.
Check consistency of the molokhia. It is going to be thick. If you want it thinner add broth until you reach the preferred consistency. Add more salt to your liking.
Continue cooking molokhia until the leaves are cooked and do not taste raw anymore. Molokhia is done when it just starts bubbling on low heat.
Cook the chosen rice according to the instructions on the package.
While the rice is cooking, prepare the Grana Padano chips, by placing shredded Emborg Grana Padano in 5x5 cm circles on a baking tray lined with parchment paper. Then bake them in the oven for 10–12 minutes. Remove, and let cool.
Serve the molokhia soup with the savoury parmesan chips, Emborg Cauliflower Rice or Basmati rice.
Enjoy this vibrant soup with your loved ones!
Emborg Grana Padano is a matured cheese, so it is very similar to parmesan cheese.
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1 hr
6 persons
Molokhia Soup with Grana Padano Chips
Serve your family a dinner full of vitamins and minerals, with this flavourful Middle Eastern Molokhia Soup. Try it with rice and savoury Grana Padano chips on the side. What a hit!
2.
In a deep pot over medium-high heat, melt Emborg Salted Butter then sauté garlic for 15–30 seconds until lightly golden.
3.
Add coriander and keep stirring for another 30 seconds.
4.
Pour in approximately half of the broth and sprinkle in the bouillon cube.
5.
Stir everything together until bouillon is dissolved.
6.
Add Emborg Minced Molokhia, and turn down the heat to medium low. Whisk until the molokhia has melted completely in the broth.
7.
Check consistency of the molokhia. It is going to be thick. If you want it thinner add broth until you reach the preferred consistency. Add more salt to your liking.
8.
Continue cooking molokhia until the leaves are cooked and do not taste raw anymore. Molokhia is done when it just starts bubbling on low heat.
9.
Cook the chosen rice according to the instructions on the package.
10.
While the rice is cooking, prepare the Grana Padano chips, by placing shredded Emborg Grana Padano in 5x5 cm circles on a baking tray lined with parchment paper. Then bake them in the oven for 10–12 minutes. Remove, and let cool.
11.
Serve the molokhia soup with the savoury parmesan chips, Emborg Cauliflower Rice or Basmati rice.
