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

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!



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!