Servings 0
Ingredients
- 2 tbsp ghee (clarified butter)
- 4 large garlic cloves (crushed and minced)
- ½ tsp ground cardamom
- 2 tsp ground coriander
- 1 tsp sea salt (plus more as needed)
- 1 14-ounce package frozen finely chopped Molokhiya (jute plant) (found in Middle Eastern specialty stores or online — do not thaw)
- 4 cups low-sodium chicken or vegetable broth
- Cooked tricolor quinoa or black rice (for serving)
- 1 tsp sea salt
Instructions
- In a 2-quart (or larger) stockpot, melt the ghee over medium heat. Add the garlic and sauté, stirring, until fragrant, 1–2 minutes. Stir in the cardamom, coriander, and sea salt, and cook for another 2 minutes.
- Add the frozen molokhiya directly to the pot (no need to thaw first). Cook until fully thawed, 5–10 minutes. Pour in the broth and season with additional salt as desired.
- Continue to cook over medium heat for about 10 more minutes, allowing the soup to thicken and soak up all those lovely spices.
- Serve hot over a scoop of tricolor quinoa or black rice. (Optional but fabulous: pair it with Moroccan Spiced Chicken Legs for a full royal feast.)