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Delish Molokhia Soup Recipe Made Simple

Delish Molokhia Soup Recipe Made Simple

Silky Egyptian molokhia soup made easy with frozen jute leaves, a fragrant garlic–coriander sizzle, and bright lemon. Comforting, quick, and perfect with rice or warm pita.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 pound frozen chopped molokhia (jute leaves) do not thaw completely; keep semi-frozen for easy handling
  • 6 cup low-sodium chicken broth vegetable broth works too
  • 2 tablespoon olive oil
  • 1 tablespoon ghee or unsalted butter
  • 8 clove garlic, minced about 2.0 tablespoons
  • 2 teaspoon ground coriander plus more to taste
  • 0.25 teaspoon ground cumin
  • 1 bay leaf bay leaf
  • 0.5 teaspoon kosher salt adjust to taste
  • 0.25 teaspoon black pepper freshly ground
  • 2 tablespoon fresh lemon juice plus wedges for serving
  • 2 cup cooked white rice optional, for serving

Instructions

Preparation Steps

  • In a medium pot, bring the chicken broth to a gentle simmer with the bay leaf, cumin, salt, and black pepper.
  • Make the garlic–coriander sizzle (ta’leya): In a skillet over medium heat, warm the olive oil and ghee. Add the minced garlic and cook, stirring, until lightly golden and fragrant, about 1 to 2 minutes. Stir in the ground coriander and cook 0.5 minute more. Remove from heat and set aside.
  • Add the semi-frozen molokhia to the simmering broth. Stir gently as it softens, keeping the heat at a bare simmer. Do not let it boil vigorously.
  • Simmer until the leaves are tender and the soup is silky, about 5 to 7 minutes. Remove and discard the bay leaf.
  • Stir most of the garlic–coriander mixture into the pot, reserving a spoonful for finishing. Add the lemon juice and adjust salt, pepper, and coriander to taste.
  • Ladle into bowls and top with the reserved garlic–coriander sizzle. Serve hot with cooked rice or warm pita, plus extra lemon on the side.

Notes

For a heartier soup, add shredded poached chicken when you add the molokhia. Keep the soup at a gentle simmer to preserve its silky texture and bright green color.