Jordanian Spring Greens Soup

Jordanian Spring Greens Soup Recipe - Authentic and Flavorful

Region / culture: Jordan | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Jordanian Spring Greens Soup is a delicious and nutritious dish that is perfect for the spring season. This soup is packed with a variety of fresh greens and vegetables, making it a healthy and flavorful option for any meal.

History

This recipe has its roots in Jordanian cuisine, where fresh and seasonal ingredients are often used to create flavorful dishes. Spring greens are abundant in Jordan during the spring season, making this soup a popular choice for many households.

Ingredients

0.5 cup olive oil
1 small onion, cut into small dice
1 small leek, white part only, very thinly sliced
4 to 5 small green garlics, white parts only, very thinly sliced
1 small fennel bulb, cut into small dice
1 small bunch chard, stems and leaves separated
kosher salt
0.67 cup Italian rice, preferably Vialone Nano
pinch of red pepper flakes
2 lb (907 g) spring greens, a mix of arugula, stinging nettles, watercress, sorrel, young beet or turnip greens and spinach
black pepper in a mill

How to prepare

Heat the olive oil in a large soup pot over medium-low heat. Add the onion and leek and sauté until they become limp and fragrant, stirring occasionally for about 8 to 10 minutes.
Add the garlic and fennel and cook for an additional 5 minutes.
Meanwhile, dice the chard stems into small pieces and add them to the pot along with the other vegetables.
Season with salt and continue cooking until all the vegetables become tender, which should take around 10 minutes.
Stir in 6 cups of water, rice, and red pepper flakes. Increase the heat to medium and let it simmer for 10 minutes.
While simmering, slice the chard into 0.5-inch crosswise pieces.
If using stinging nettles, carefully place them in boiling salted water using tongs. Cook for 30 seconds, then rinse with cool water.
Stack the nettles and cut them into 0.25-inch wide crosswise slices.
Thinly slice the sorrel and beet or turnip greens.
If the spinach leaves are small, leave them whole. If they are large, cut them in the same way as the other greens.
Add the greens to the pot and stir until they wilt.
Pour in 2 cups of water and let it simmer for another 10 minutes.
Taste the soup and adjust the salt if needed. Season generously with black pepper.

Variations

Add cooked chickpeas or lentils for added protein and fiber.
Stir in a dollop of Greek yogurt or sour cream for a creamy finish.
Top with a sprinkle of grated Parmesan cheese for extra flavor.

Cooking Tips & Tricks

Be sure to wash and thoroughly dry all of the greens before adding them to the soup.

- Adjust the amount of red pepper flakes to suit your taste preferences.

- Feel free to add other vegetables or herbs to the soup for additional flavor.

Serving Suggestions

Serve this soup hot with a side of crusty bread or a simple salad for a complete meal.

Cooking Techniques

Be sure to sauté the vegetables until they are tender to build flavor in the soup.

- Simmer the soup gently to allow the flavors to meld together.

Ingredient Substitutions

Use any type of rice or grain in place of Italian rice.

- Substitute other leafy greens like kale or collard greens for the chard and spinach.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a squeeze of lemon juice for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc, or a light and refreshing beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Jordanian Spring Greens Soup contains approximately 250 calories, making it a light and satisfying option for a meal.

Carbohydrates

This soup is a good source of carbohydrates, with the Italian rice providing a hearty base for the dish.

Fats

The olive oil in this recipe adds healthy fats to the soup, providing essential nutrients and flavor.

Proteins

While this soup is primarily vegetable-based, it can be paired with a protein source such as grilled chicken or tofu for a complete meal.

Vitamins and minerals

This soup is rich in vitamins and minerals, thanks to the variety of greens used in the recipe. Spinach, chard, and other greens are packed with essential nutrients like vitamin A, vitamin C, and iron.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies before serving.

Summary

Overall, this soup is a nutritious and flavorful option for a meal, providing a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Jordanian Spring Greens Soup is a delicious and nutritious dish that is perfect for the spring season. Packed with a variety of fresh greens and vegetables, this soup is a healthy and flavorful option for any meal. Enjoy this soup with a side of crusty bread or a simple salad for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my friend Farida, who had just returned from a trip to Jordan. She had brought back with her a recipe for a traditional Jordanian Spring Greens Soup that she had learned from a local chef during her travels.

Farida and I spent the afternoon in her kitchen, chopping and sautéing vegetables, simmering fragrant spices, and blending fresh herbs to create a vibrant and delicious soup. As the soup bubbled away on the stove, filling the kitchen with mouth-watering aromas, Farida shared stories with me about her time in Jordan, the kind people she had met, and the beautiful landscapes she had seen.

As we sat down to enjoy the soup, I took my first spoonful and was immediately transported to a bustling market in Amman, surrounded by the sights, sounds, and flavors of the Middle East. The soup was a harmonious blend of earthy greens, tangy lemon, and warm spices, with a hint of mint that lingered on the palate long after the last spoonful was gone.

I knew in that moment that I had to learn how to make this soup myself, to bring a taste of Jordan into my own home and share it with my family and friends. Farida graciously shared the recipe with me, along with tips and tricks she had picked up from the chef in Jordan.

Over the years, I have made this soup countless times, adapting and refining the recipe to suit my own tastes and preferences. I have shared it with friends at dinner parties, brought it to potlucks and picnics, and even taught my grandchildren how to make it.

Each time I make the Jordanian Spring Greens Soup, I am reminded of Farida, of our friendship and our shared love of food and travel. I am reminded of the connections we make with others through sharing recipes and stories, of the ways in which food can bridge cultures and bring people together.

And most of all, I am reminded of the joy and satisfaction that comes from creating something delicious and nourishing with my own hands, from the simple act of chopping vegetables, stirring a pot, and savoring the fruits of my labor with loved ones.

As I grow older, my collection of recipes continues to expand, but the Jordanian Spring Greens Soup will always hold a special place in my heart. It is a reminder of the power of food to evoke memories, to connect us to distant lands and cultures, and to bring us joy and comfort in times of celebration and sorrow.

So, the next time you find yourself in need of a little culinary adventure, why not give this recipe a try? I promise you won't be disappointed. And who knows, you might just find yourself transported to the bustling markets of Amman, just like I did all those years ago. Happy cooking!