Molokhia Soup with Parmesan Chips
- 2–3 Garlic Cloves
- 1 1/2 tbsp Dry Coriander
- 1 cube Chicken Bouillon
- 5 dl Chicken Broth
- 400 g frozen Emborg Minced Molokhia
- 200 g Emborg Shredded Parmesan Cheese
- Salt to taste
- 450 g Emborg Cauliflower Rice or 5 dl Basmati Rice
- 2 tbsp Emborg Unsalted Butter unsalted (or ghee)
Serve your family a dinner full of vitamins and minerals, with this flavourful Middle Eastern Molokhia Soup. Try it with rice and savoury parmesan chips on the side. What a hit!
Preheat oven to 180°C.
In a deep pot over medium-high heat, melt butter then sauté garlic for 15–30 seconds until lightly golden.
Add coriander and keep stirring for another 30 seconds.
Pour in approximately 3 dl broth and sprinkle 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 boiling on low heat.
Cook the chosen rice according to the instructions on the package.
While the rice is cooking, prepare the parmesan chips, by placing Emborg Shredded Parmesan in six 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!