Keto Molokhia Soup
Savor the comforting flavors of Keto Molokhia Soup, a low-carb twist on the Middle Eastern classic that's both hearty and nutrient-packed. This vibrant green soup features tender chicken thighs simmered in a rich chicken broth, infused with the earthy essence of garlic, sautéed onions, and ground coriander for a flavor boost. The star ingredient, molokhia leaves, provides a unique silky texture and is known for its health benefits. This keto-friendly recipe keeps it light and wholesome by skipping traditional rice or bread pairings, making it perfect for anyone embracing a ketogenic lifestyle. Finished with a splash of fresh lemon juice for a tangy kick, this warm, aromatic soup is ready in under an hour and is sure to be a dinner favorite. Delight in a nourishing meal that’s as satisfying as it is flavorful.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams chicken thighs
- 400 grams molokhia leaves, frozen
- 4 cups chicken broth
- 1 medium onion, chopped
- 6 cloves garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Directions
Step 1
Begin by thawing the frozen molokhia leaves. Once thawed, drain any excess water from the leaves and set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Step 3
Add the garlic to the pot and cook until fragrant, about 1 minute.
Step 4
Add the chicken thighs to the pot and brown them on all sides, which should take about 8-10 minutes.
Step 5
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the chicken to cook through.
Step 6
Meanwhile, in a small pan, melt the butter over medium heat. Stir in the ground coriander and sauté for about 2 minutes until aromatic. This step is crucial for unlocking the spice's robust flavor.
Step 7
Incorporate the sautéed coriander and butter mixture into the soup pot, stirring well.
Step 8
Add the thawed molokhia leaves to the pot and mix them into the soup. Simmer for an additional 10 minutes, allowing the flavors to meld.
Step 9
Season the soup with salt and black pepper. Adjust the seasoning according to your taste preference.
Step 10
Finish the soup by stirring in fresh lemon juice just before serving to brighten the flavors.
Step 11
Serve hot, optionally garnish with extra lemon wedges.
Nutrition Facts
| Serving size | (2062.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1823.4 |
| Total Fat 109.3g | 0% |
| Saturated Fat 33.7g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 535.8mg | 0% |
| Sodium 5344.3mg | 0% |
| Total Carbohydrate 53.6g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 7.0g | |
| Protein 161.7g | 0% |
| Vitamin D 39.5IU | 0% |
| Calcium 1038.9mg | 0% |
| Iron 20.5mg | 0% |
| Potassium 3541.2mg | 0% |
Source of Calories