Egyptian Green Herb Soup – Milookhiyya
4 cups Stock
1 cup Milookhiyya (spinach) washed & shredded
1 tbsp Tomato paste
Salt, Black pepper, freshly ground
2 tsp Garlic, finely chopped
2 tsp Ground coriander
2 tbsp Olive oil
1. In a heavy pan, bring stock to a boil over high heat. Stir in the milookhiyya, tomato paste, salt and a few grindings of the pepper and reduce the heat to low. Stirring occasionally, simmer for about 20 minutes.
2. Lightly brown the crushed garlic and corriandar and add to the soup. Simmer for 5 more minutes.
3. Taste for seasoning and serve.