Ingredients50 m servings 96
- Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.
- Cook's Note:
- You can add prepared kubbeh to the finished soup, if desired.
Per Serving: 96 calories; 0.3 22.4 3.2 0 1270 Full nutrition
ReviewsRead all reviews 3
This is a very tasty soup and my first time trying an Iraqi Kurdish soup. I loved the lemon garlic flavor combined with the Swiss chard. It's easy to make, and super healthy! You don't have to f...
I added small red and yellow potatoes and did not discard the stalks but added them in.