Hazaragi Scarola Soup

Ingredients

In this adaptation, we substitute the traditional Italian ingredients with Hazaragi flavors. Instead of using escarole, we use scarola, a similar bitter green commonly found in Hazaragi cuisine. The spices are adjusted to include Hazaragi favorites like cumin and coriander, which add depth and warmth to the soup. Additionally, the use of lemon juice adds a tangy element that is not typically found in the original Italian version. We alse have the original recipe for Minestra di scarola, so you can check it out.

• 1 large scarola (escarole), washed and chopped 1 large scarola (escarole), washed and chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Stir in the ground cumin and coriander, and cook for an additional minute to release their flavors.
4. 4.
   Add the chopped scarola to the pot and cook until it wilts down, stirring occasionally.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 20 minutes.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Remove the pot from heat and let the soup cool slightly before serving.

Treat your ingredients with care...

• Scarola — Make sure to wash the scarola thoroughly to remove any dirt or grit. Chop it into bite-sized pieces for easy consumption.

Tips & Tricks

• For a heartier version, add cooked chickpeas or lentils to the soup.
• Adjust the amount of lemon juice according to your taste preference.
• Serve the soup with a drizzle of olive oil and a sprinkle of freshly chopped parsley for added flavor.

Serving advice

Serve the Hazaragi Scarola Soup hot in individual bowls. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the soup with a lemon wedge and a sprinkle of cumin or coriander on top. This adds a pop of color and enhances the visual appeal of the dish.