Welcome to my Egyptian Spinach Soup Recipe! I am excited to share with you one of my favorite soups that is perfect for any time of the year. This soup is guaranteed to warm your soul and leave you feeling satisfied.
I first tried this soup during a trip to Egypt and it blew me away. I knew I had to recreate this delicious dish in my own kitchen. With a few tweaks and adjustments, I was able to create a version that is just as tasty as the original.
This soup is made with a unique ingredient called “Egyptian spinach,” also known as “molokhia.” It’s a leafy green vegetable that’s commonly used in Middle Eastern cuisine. The taste and texture of Egyptian spinach is similar to spinach but has a slightly slimy texture that helps to thicken the soup.
One of the things I love most about this recipe is how healthy it is. The use of fresh spinach leaves adds valuable nutrients to the meal, making it an excellent source of vitamins, minerals, and fiber. Additionally, the soup can be easily customized according to your dietary needs by switching out chicken stock with vegetable stock or using yoghurt instead of cream as a garnish.
So, whether you are looking for a quick healthy meal or wanting to impress your guests with a unique dish, look no further than my Egyptian Spinach Soup Recipe. Get ready to fall in love with this hearty bowl of goodness!
Why You’ll Love This Recipe
Are you looking for a soup that is hearty, healthy, and full of flavor? Then you’ll love this Egyptian Spinach Soup recipe!
First and foremost, this soup is incredibly nutritious thanks to its key ingredient: spinach. Spinach is packed with vitamins and minerals that keep you healthy and feeling great, including vitamin A, vitamin C, iron, and calcium. As a result, this soup makes for a fantastic meal option for those who want to stay on top of their health goals.
Not only is this soup good for your body but it’s also delicious! The aromatic blend of garlic, onion, turmeric and chicken stock creates a flavorful broth that complements the spinach perfectly. If you’re someone who appreciates bold flavors in their food, then this recipe will not disappoint.
One of the best things about this recipe is its versatility. You can easily make substitutions or variations depending on what ingredients you have on hand or your dietary preferences. Try adding lentils or rice to make it heartier or using jute leaves instead of spinach to give it a unique twist. The options are endless!
Lastly, making this soup is easy-peasy- It requires very little prep time and cooks up quickly on the stovetop. So whether you’re whipping up a quick weeknight meal or hosting a dinner party with friends, you can always count on this recipe to impress.
In conclusion, this Egyptian Spinach Soup recipe is perfect for health-conscious individuals who don’t want to sacrifice flavor in their meals. With its nutrient-rich ingredients and savory taste profile, it won’t be long before it becomes your go-to soup recipe.
Before making this Egyptian Spinach Soup Recipe, here are the ingredients you’ll need:
- 4 cups Chicken stock
- 1 medium Onion
- 1 tablespoon Olive oil
- 4 garlic cloves
- 1200g Egyptian Spinach (Molokhia)
- Basmati rice (For serving)
- Plain yogurt (For serving)
Spices and Flavors:
- Turmeric (1 tbsp for cooking, 2 tbsp for serving)
- Salt and pepper to taste
- Scallions, finely chopped
Note: If Molokhia/Jute leaves are unavailable, fresh spinach can be used as a substitute.
These ingredients will make the best Egyptian Spinach Soup. Make sure all ingredients are fresh before starting the cooking process.
The Recipe How-To
Begin by washing the fresh spinach under cold, running water, and drain it thoroughly. The egyptian spinach has a slightly slimy texture, so it’s important to wash them well to remove all the dirt.
Once clean, finely chop the greens and onions, then smooth out any wrinkles in the leaves, which will help to prevent them from clumping together while cooking.
Making the Soup
In a large saucepan over medium-high heat, add olive oil and sauté one finely chopped medium-sized onion until it becomes tender and translucent.
Add 4 cloves of minced garlic to your saucepan for fragrance and continue cooking until fragrant (about 30 seconds).
Next, add 1-2 teaspoons of turmeric depending on desired taste preference and stir well until golden-crispy before pouring in about 4 cups of chicken stock or vegetable broth.
Stir in the chopped spinach until wilted down into the soup (about 3–5 minutes), then add 1 tbsp of tomato paste or tomato sauce for a mild sweetness to balance flavors.
For an even more authentic taste, use Molokhia (Egyptian Jute Leaves) instead of spinach, as this is traditionally what this soup is made from.
Adjust seasoning with salt according to personal preferences
Now let everything simmer over low heat approximately for 15 minutes for all the flavors to blend together nicely.
This soup can be paired with cooked Basmati Rice, or other grains like quinoa or bulgur wheat.
I strongly recommend serving it with a dollop of plain yogurt or sour cream to offset the earthy flavor of the greens and a crisp side salad with scallions on top is also a good option.
Substitutions and Variations
If you don’t have all the ingredients for this Egyptian Spinach Soup recipe, don’t worry! There are several substitutions and variations you can make to create your own unique spin on this delicious soup.
One variation is to substitute the chicken stock with vegetable stock or water to make it a vegetarian or vegan soup. You could also add other vegetables such as carrots or zucchini to the soup to give it a little extra flavor and texture.
If you are looking for something different, you can try making Molokhia Soup, another Egyptian dish made from jute leaves. This soup is similar to the Egyptian Spinach Soup but uses ground Molokhia leaves instead of spinach. You can find ground Molokhia leaves in Middle Eastern stores or online.
Another variation could be the addition of lentils. Lentils have a similar earthy taste as spinach, but they are high in fiber and protein, so adding them will boost the nutritional value of your soup while also thickening it up a bit. You could use cooked lentils or add dried lentils right to the soup and cook until they are tender.
For a creamier taste, swap out the plain yogurt with coconut milk or cashew cream. This substitution will give the soup that lovely nutty flavor and a creamy texture without adding any dairy.
There are plenty of ways to customize this recipe based on your preference, dietary needs or simply using what’s available in your pantry. Be creative and have fun with it!
Serving and Pairing
Once you have prepared this delicious Egyptian Spinach Soup, it’s time to serve and enjoy it! This soup has a unique flavor that pairs perfectly with different dishes. You can enjoy the soup as a light lunch or dinner on its own, or with some traditional Egyptian side dishes.
To make the soup more filling, consider serving it with some cooked basmati rice or vermicelli noodles. These options will add some texture to the dish and complement the soup’s fragrant and savory flavors.
Another great pairing option is a fresh salad made with cucumbers, tomatoes, and scallions. The crisp freshness of the salad provides a nice contrast to the warm and comforting soup.
If you want to create an authentic Egyptian meal, try serving the soup with some traditional Egyptian flatbread. This bread is perfect for dipping into the soup, adding an extra layer of flavor and texture.
To complement the Egyptian spices in the soup, you can pair it with a cool glass of plain yogurt. The yogurt will help balance out any spicy notes in the soup and provide a refreshing taste to your palate.
Overall, there are many flavorful options for serving and pairing this Egyptian Spinach Soup. Consider trying out different combinations to find what works best for you!
Make-Ahead, Storing and Reheating
I know that sometimes it can be difficult to make a fresh soup when you’re short on time, but the good news is that this Egyptian Spinach Soup recipe can hold up well in terms of storing and reheating.
If you want to make this soup ahead of time, I recommend letting it cool completely before transferring it into an airtight container. Place it in the refrigerator for up to three days or freeze it for up to one month. When you’re ready to serve, simply thaw out the soup if frozen and gently reheat it over low heat until hot throughout.
One thing to be mindful of is that the spinach may wilt a bit upon reheating, so if you want to keep the leaves extra bright and green, consider adding them at the last minute when serving.
This recipe also yields a generous amount of soup, so if you’re left with leftovers, you can store them in an airtight container and refrigerate for up to three days or freeze for later use. This way, you’ll always have a comforting bowl of soup at your disposal whenever you want it without having to start from scratch.
Overall, this Egyptian Spinach Soup recipe is versatile and flexible enough for those who need to meal prep or save time in the kitchen while still delivering on flavor and nutrition.
Tips for Perfect Results
Now that you have all the ingredients and instructions to make an exquisite Egyptian spinach soup, let me share with you some tips that will help you to bring out the best flavors on this dish.
Firstly, when you are making the soup, try to use fresh garlic instead of pre-minced or powdered one. Fresh garlic cloves release more natural oils and flavors when they are being cooked compared to pre-processed garlic which sometimes might produce a bitter taste.
Secondly, take your time when sautéing onion and garlic for the soup base. Overcooking them can create a burnt taste that will ruin the overall flavor of the soup. Therefore, keep an eye on them and take them off the heat as soon as they start to smell fragrant.
Thirdly, adding tomatoes or tomato sauce to the soup base will give it an extra depth of flavor. However, make sure to add only a small amount because too much tomato can overpower the spinach taste.
Fourthly, before adding spinach leaves to the soup, ensure that they are clean and free from any dirt or debris. Rinse them thoroughly under running water and pat them dry with paper towels before chopping or adding into the soup.
Fifthly, don’t forget to add salt and black pepper at the end of the cooking process rather than during the early stages. Adding salt early might cause it to evaporate as water boils which can lead to blandness while adding it later allows for a more full-bodied flavor.
Finally, garnishing with fresh chopped scallions or plain yogurt enhances the visual appeal of the dish while also balancing its taste by adding a touch of acidity from yogurt or brightness from scallions.
Following these tips will surely help you make a delicious pot of Egyptian spinach soup that is packed with flavor and nutrients.
Before we wrap up, let’s answer some of the most common questions regarding this delicious Egyptian spinach soup recipe. I understand that there might be some confusion or uncertainty, and I want to ensure that you can make this soup with ease and confidence. So, let’s dive into the frequently asked questions about this recipe.
Is Egyptian spinach good for you?
Egyptian spinach is a nutritious plant that can keep our skin feeling silky and nourished while also preventing premature aging. Additionally, this spinach variety has properties that can help soothe inflammation, increase urination, reduce fever, and promote physical strength.
What is Egyptian soup made of?
Get ready for a nutritious and flavorful dish that won’t weigh you down. This recipe features the delicate leaves of the Molokhia plant, expertly minced and mixed with a savory broth. Top it off with a generous helping of sauteed garlic and enjoy it over a bed of fluffy rice or crunchy pita bread.
What does Molokhia taste like?
The flavor of Molokhia is infused with the robust aroma of garlic and coriander, and its verdant taste is amplified by the sticky, slimy texture of the leaves. Its taste somewhat resembles a delicious green gumbo that I savored at a farmers market in New Orleans.
What is Molokhia in English?
Molokhia, also known as Egyptian spinach, jute mallow, and Jew’s mallow, is a highly nutritious super-green popular in Middle Eastern cuisine. This plant, with the botanical name Corchorus olitorius, can be enjoyed fresh in salads, sautéed as a side vegetable or even transformed into soup.
In conclusion, this Egyptian spinach soup recipe is a must-try for anyone seeking a hearty and healthy meal. With its flavorful blend of spices, vegetables, and chicken stock, this soup offers a unique taste that you won’t soon forget. And with its versatility in terms of ingredient substitutions and variations, it can be customized to fit your personal tastes and dietary restrictions.
Whether you’re looking for a comforting meal on a chilly day or searching for new ways to incorporate spinach into your diet, this recipe will not disappoint. So why not give it a try? I am sure you will love it as much as I do. With the endless options to serve and pair with it, this soup recipe is perfect for any occasion. So why wait? Cook up a pot of this delicious Egyptian spinach soup today!
Egyptian Spinach Soup Recipe
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1/4 teaspoon turmeric
- 4 cups chicken stock, preferably homemade and salt-free
- 3 -4 scallions, finely chopped
- 1/3 cup basmati rice
- salt and pepper
- 1 lb spinach (well washed, large stems removed)
- 2 cups plain yogurt
- 2 garlic cloves, crushed
- Heat the olive oil in a large saucepan and saute the onion until soft.
- Add the turmeric and cook a further minute to let the spice warm through.
- Add the stock, scallions, rice, salt and pepper.
- Simmer gently for approximately 15 minutes until the rice is cooked.
- Do not overcook.
- Cut the spinach into chiffonade, add to pan and cook for another five minutes.
- To serve hot: Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.
- To serve cold: Allow soup to cool, add yogurt and garlic and puree.
- NOTE: 1/4 to 1/2 teaspoon Madras curry powder can be substituted for the turmeric, depending on how fragrant you want your soup to be.