Molokhieh soup with broad beans

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupsCuisine: Palestinian, Arabic




Cooking time


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You probably often read about ingredients at à la Damaris that you had not heard before. This one is most certainly one of them: molokhieh. You’ll find it in the freezer at your Moroccan or Arabic store. It is slightly similar to spinach, but softer. Very nice. And in this soup it’s a great combination with the tougher broad beans, fresh herbs and red chili pepper. I love to have it for lunch. But like all soups, you can actually have it all the time.


  • 700 gram broad beans (from the freezer)

  • 500 gram molokhieh (frozen) or fresh spinach

  • 1 onion

  • 3 cloves garlic

  • 0,5 table spoon cumin seeds, coriander seeds

  • 750 ml broth

  • 1 red chili pepper

  • 1 bouquet fresh coriander/cilantro, dille, flat parsley (alle 3)

  • olive oil

  • salt and pepper


  • Heat the olive oil in a heavy bottomed pan and then fry the onions until golden brown. Add the garlic and fry alternately. Then add the coriander seeds and the cumin seeds. Let it crackle and release its flavour. Then you can add the molokhieh (frozen) and the broad beans. Add the stock and let everything boil. Then reduce the heat and simmer for 10 minutes. Stir every now and then. Then briefly puree with the hand blender. Not too long, so that half of the soup is pureed and the other half not, so to speak. Then add the red pepper and the finely chopped herbs.

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