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.

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Molokhia Soup with Grana Padano Chips

Dinner
Ramadan
Middle Eastern
Budget Friendly
Healthy

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!

1 hr

6 persons

Ingredients

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    Instructions

    • Preheat oven to 180°C.

    • 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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    emborg
    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!
    Molokhia Soup with Grana Padano Chips - Emborg


    6 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Preheat oven to 180°C.

      • 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.

      • 12. Enjoy this vibrant soup with your loved ones!