Queen Elizabeth Green Soup.

We just made a Soup with this amazingly healthy vegetable from the local farms. Just to give you an idea, This is a fast growing annual in the hibiscus family. It is closely related to the jute plant, which is used for making rope. It originated in the marshes along the Nile River. It is enjoyed wherever it is commonly grown, which includes parts of the Middle East and Asia. It can be eaten raw or juiced, but is usually made into a thick soup.
INGREDIENTS

Molakhiya leaves – 3 cups

Coconut oil – 2 tbsp

Onion – two small onions finely chopped

Water – 6 cups

Red wine vinegar – 1 tbsp

Cinnamon stick (optional)

Garlic – 3 cloves Cilantro – a handful – finely chopped

Lemon – strained juice of one lemon

Coriander (fresh or dried) Bags of pita chips
Salt Basmati rice – cooked
DIRECTIONS

Mix one onion with the vinegar and set aside.
Sauté the other onion in 1 tbsp oil till golden brown. Add the water and a cinnamon stick if you are using it and the salt. Add the chopped secret veggie and the lemon juice. Bring to boil and then simmer for 45 minutes
While the veggie is simmering saute the garlic, cilantro, and coriander, in the rest of the oil. Add to the veggie after 45 minutes and simmer for another half hour.

SERVING DIRECTIONS Put pita chips on bottom of bowl. Put rice on top of pita chips. Put veggie on top of rice, then, then more rice and then more veggie on top Top with the chopped raw onion in vinegar.

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