Khobiza Mallow Leaf Soup
Khobiza is a soup made from leafy mallow greens, fried garlic, cilantro, homemade chicken broth, and rice.
Servings: 6
Ingredients
- 8 cups homemade chicken stock or duck stock
- 8 cups mallow leaves
- 4 cups swiss chard roughly chopped
- 3 cups cilantro roughly chopped
- 1½ cups cooked rice ¾ cups dry rice cooked ahead of time
- 14 garlic cloves minced finely
- 2 tablespoon olive oil
- 1½ tablespoon ground coriander
- salt and pepper to taste
Instructions
Prepare the Khobiza Puree
- Take the leaves off of the khobiza plant. Wash the leaves very well.
- Wash and roughly chop the cilantro and swiss chard.
- In a large pot, boil 10 cups of water. Add the washed khobiza leaves, swiss chard, and roughly chopped cilantro. Cover and cook for about 5 minutes.
- Drain the cooked khobiza, swiss chard, and cilantro. Using a food processor, blend into a puree.
Make the Khobiza Soup
- Add the chicken broth, khobiza puree, and cooked rice into a pot. Boil on high uncovered for about 7 to 10 minutes.
- In a separate nonstick skillet, add 2 tablespoon of olive oil on medium-high heat. Add the minced garlic. Cook until the garlic starts to become a light to medium brown color. Add the ground coriander and stir the garlic.
- Once the khobiza soup has finished cooking, add the fried garlic on top. Mix well. Add salt and pepper to taste.
Notes
- If khobiza is not available, substitute equal parts swiss chard and baby spinach leaves.
- Khobiza puree can be frozen.
- Storage: Store the khobiza soup in the fridge for up to 5 days in an airtight container. Alternatively, freeze the blended greens (without the rice and chicken stock) for up to 9 months.
Nutrition
Serving: 2cups | Calories: 212kcal | Carbohydrates: 29g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 840mg | Fiber: 2g | Sugar: 2g