MOLOKHIA SOUP (SOUP OF THE KINGS)
You may have never seen this herb, the forest green leaves of the jute plant, but we’re about to put molokhia (often referred to as Jew’s mallow) on the mainstream map. The word molokhia means “of the kingdom” in Arabic, because it was a prized food of the pharaohs. They say Cleopatra ate it daily as part of her health and beauty regimen because it’s so full of natural collagen, and its rich, verdant color makes it a gorgeous dish.
Aside from all these incredible benefits, nutritionally, it has three times the calcium as kale and four times the amount of riboflavin. It also gives you about 70 percent of your RDA for vitamin C and about 25 percent for vitamin A, along with a ton of other minerals and vitamins. It’s one of the most nutrient-dense foods on the planet, so it’s worth a few goes around the bowl, especially with all the amazing spices in this soup and how it all comes together. It's traditionally served with white rice, roasted chicken, and now, a royal spoon of Superfood Sprinkle.
My kids were raised on it and so was I.
INGREDIENTS
2 tablespoons ghee (clarified butter)
4 large garlic cloves, minced
1⁄2 teaspoon ground cardamom
2 teaspoons ground coriander
1 teaspoon sea salt, plus more as needed
1 (14-ounce) package frozen finely chopped molokhia, found in Middle Eastern food specialty stores or online (do not thaw)
4 cups low-sodium chicken or vegetable broth
Cooked tricolor quinoa or black rice, for serving
DIRECTIONS
1) In a 2-quart or larger saucepan, melt the ghee over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the cardamom, coriander, and salt and cook for 2 minutes more.
2) Add the frozen molokhia and cook until thawed, 5 to 10 minutes. Add the broth and season with additional salt, if desired. Cook over medium heat for another 10 minutes, until soup has thickened.
3) Serve the molokhia soup over a scoop of rice, a side of roasted chicken and a spoon of Superfood Sprinkle.
