Molokhia Soup

Name: Molokhia Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Bulgur; 7-10 Tbsp Salt; 2 red onions; 1 light, or white onion; 5 Cardamom Capsules; 1,25 l vegetable stock (for example, from F48677); 1 Bay leaf; 4 TABLESPOONS Oil; 7-10 Tbsp Lemon juice; 100 g dried Molokhia leaves (alternatively 250 g young baby spinach); 7-10 Tbsp Pepper; 200 g grilled peppers (glass); 30 g Peanut kernels

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Bulgur
7-10 Tbsp Salt
2 red onions
1 light, or white onion
5 Cardamom Capsules
1,25 l vegetable stock (for example, from F48677)
1 Bay leaf
4 TABLESPOONS Oil
7-10 Tbsp Lemon juice
100 g dried Molokhia leaves (alternatively 250 g young baby spinach)
7-10 Tbsp Pepper
200 g grilled peppers (glass)
30 g Peanut kernels

Directions

1
Bring the bulgur to the boil with 300 ml of lightly salted water, simmer gently until the liquid has almost evaporated. Put Bulgur in a bowl and let it cool down. Peel the onions. Cut red onions into strips, dice remaining onions. Crush cardamom
2
Bring the stock, diced onion, bay leaf, cardamom, 3 tbsp. oil and lemon juice to the boil, add Molokhia and simmer for about 10 minutes. Remove the bay leaf and cardamom. puree soup, season with salt and pepper
3
In the meantime drain the paprika and cut it into pieces. Roughly chop the nuts. Heat a pot without fat, roast the nuts brown while turning them, take them out. Heat 1 tablespoon of oil in the pot. Steam onion strips and peppers for 3-4 minutes, turning them over, and take them out. Chop the peanuts
4
Arrange soup, bulgur and onion vegetables in small bowls, sprinkle with nuts. Papadums taste good with this