Egyptian Molokhia Soup

5 from 5 votes

Egyptian Molokhia soup is made with minced Jute leaves cooked in broth.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Egyptian, Middle Eastern

Diet: Vegetarian

Freezer friendly: No

Servings: Servings

Calories: 146kcal

Author: Radwa

Let the Molokhia defrost at room temperature.
In a skillet, heat the oil over medium heat, add garlic and ground coriander and sauté for about 30 seconds until fragrant, then take off the heat and set aside.
10 cloves garlic, 1 tablespoon ground coriander, 2 tablespoon oil
In a pot, add the chicken stock over medium-high heat and bring to a boil; add the Molokhia, salt and pepper and lower the heat to low.
1 bag Molokhia, 4 cups chicken stock, ½ teaspoon salt, ¼ teaspoon ground black pepper
Cook until you see bubbles on the sides, then add the garlic mixture and tomato paste, cook for one more minute, then turn off the heat. Serve warm.
1 tablespoon tomato paste

If the consistency of the soup is too thick, add more chicken broth to counter it. This recipe is best when the soup is at medium consistency.
Do not cover the pot when it is hot. The Molokhia will separate from the soup base if it is covered while hot, wait for it to cool down.