Mozambican Lemon Soup

Ingredients

While the original Polish Zupa cytrynowa is a creamy soup made with eggs and lemon juice, the Mozambican adaptation takes a different approach. The Mozambican Lemon Soup features a lighter broth, infused with aromatic spices and fresh herbs, giving it a distinct flavor profile. Additionally, the Mozambican version incorporates tender chicken pieces for added texture and heartiness. We alse have the original recipe for Zupa cytrynowa, so you can check it out.

• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 lemons, juiced and zested 2 lemons, juiced and zested
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 boneless, skinless chicken breasts, cooked and shredded 2 boneless, skinless chicken breasts, cooked and shredded
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shredded chicken to the pot and simmer for an additional 5 minutes to heat through.
5. 5.
   Stir in the lemon juice and lemon zest. Season with salt and pepper to taste.
6. 6.
   Remove the bay leaf from the soup.
7. 7.
   Ladle the Mozambican Lemon Soup into bowls and garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Lemons — Choose ripe and juicy lemons for the best flavor. Roll them on the countertop before juicing to extract maximum juice.
• Chicken breasts — To cook the chicken breasts, you can either poach them in simmering water until cooked through or grill them for a smoky flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the soup.
• If you prefer a creamier texture, you can add a splash of coconut milk or cream to the soup.
• Serve the soup with a side of crusty bread or steamed rice for a more substantial meal.
• Adjust the amount of lemon juice according to your taste preference for a more or less tangy flavor.
• Make a larger batch of the soup and freeze it in individual portions for quick and easy meals.

Serving advice

Serve the Mozambican Lemon Soup hot in individual bowls. Garnish each bowl with a sprig of fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can drizzle a swirl of olive oil on top of the soup just before serving. Serve the soup in colorful ceramic bowls to showcase the vibrant yellow color of the soup.