A Comforting Taro Root Soup Recipe Calle Olas (قلقاس) | The Egyptian Cook

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is calorie-free and chicken broth is often less expensive.

Prepare the lahmah by slicing it into small cubed pieces and seasoning with sea salt and black pepper.

Sear the lahmah for a few minutes on each side until browned to add depth and flavor to the broth.

Add 1 yellow onion, cardamom, cloves, dried bay leaves, sea salt, black pepper, and water to the pot.

Bring to a boil, then reduce heat to medium and let it simmer for at least 30 minutes with the lid on.

Prepare the greens by cutting off the stems of the Swiss chard and adding the leaves to a food processor along with parsley and cilantro.

Blend the greens for about 15 seconds, pausing to push the sides down, then continue blending until fine.

Mince some garlic and fry it in semna until golden brown and fragrant, then add the chopped greens and mix well.

After a few minutes, add the homemade lahmah broth and the lahmah to the pot.

Peel the taro root and slice it into cubes, then wash it in cold water.

Add the cubed taro root to the soup and cook until fork tender, about 10 to 15 minutes.

Serve the soup in a bowl.

Cooking Techniques

Equipment Needed

Spice Level: