Ghormeh Sabzee (persian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 75.2
- Total Fat: 2.8 g
- Cholesterol: 0.1 mg
- Sodium: 799.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.3 g
View full nutritional breakdown of Ghormeh Sabzee (persian) calories by ingredient
Introduction
This is a thick soup that you could put over rice. It has tons of herbs and green veggies. the more you slow cook it the better it tastes. The quantities you add can be varried and it's very versatile, like basil add some, can't stand dill omit it.... it's a soup so anything goes. This is a thick soup that you could put over rice. It has tons of herbs and green veggies. the more you slow cook it the better it tastes. The quantities you add can be varried and it's very versatile, like basil add some, can't stand dill omit it.... it's a soup so anything goes.Number of Servings: 12
Ingredients
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3 leeks
10 cups spinach
3 bundles cilantro
3 bundles parsley
1 bunch milnt
1 bunch dill
1 onion (chopped)
2 tblsp. olive oil
1 small can tomatoe paste
2 tblsp. powdered chicken consomme
black eyed peas (optional)
dried lemons (found in specialty stores) or fresh squeezed lemon to taste.
water (as needed)
salt 2 tsp.
Directions
* The serving size for this recipe differs depending on how thick you like the soup. It could be thick enough to put in a plate over rice or made like a soup you eat in a bowl. With the amount of ingredients above you should make about 12 cups from this recipe. (if you omit the blach eye peas deduct 10 calories per cup)
1. Take the first 6 ingredients, wash and chop in the magic bullet.
2. heat olive oil on medium heat in a large soup pot. add onion. sautee a little until light yellow. Slowly add your chopped veggies .
3. Add water to a cover veggies, (a little more for thinner soup), bring to a slow boil.
4. add tomato paste,chicken consomme, black eye peas (optional), and lemon (a little you could add more later).
5. Let simmer as long as possible. The soup will turn a dark, dark green color. Add more water as it is absorbed and evaporates.
6. taste a bit... needs lemon add some, needs salt add that too.
Number of Servings: 12
Recipe submitted by SparkPeople user VIVALARAZA.
1. Take the first 6 ingredients, wash and chop in the magic bullet.
2. heat olive oil on medium heat in a large soup pot. add onion. sautee a little until light yellow. Slowly add your chopped veggies .
3. Add water to a cover veggies, (a little more for thinner soup), bring to a slow boil.
4. add tomato paste,chicken consomme, black eye peas (optional), and lemon (a little you could add more later).
5. Let simmer as long as possible. The soup will turn a dark, dark green color. Add more water as it is absorbed and evaporates.
6. taste a bit... needs lemon add some, needs salt add that too.
Number of Servings: 12
Recipe submitted by SparkPeople user VIVALARAZA.
Member Ratings For This Recipe
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PROVERBS31JULIA
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HEALTHYNILI