Vine Leaf and Risoni Soup
A comforting, original soup full of bright Levantine flavours.
This vine leaf and risoni soup is a warming dish that pairs the flavour of chopped vine leaves with risoni pasta in a well-spiced broth. A gentle acidity from lemon and pomegranate molasses balances the taste and gives the soup a distinctive depth, making it suitable for winter tables and suhoor alike.
How to Prepare
Saute the onion in olive oil, then add the chopped tomato and cook down.
Add the chopped vine leaves, parsley, mint and hot pepper.
Stir in the spices (mixed spice, black pepper, turmeric, dried coriander, salt) and the tomato sauce.
Pour in the chicken broth and bring to a simmer.
Add the risoni (orzo) and cook until tender.
Finish with lemon juice (if using) and pomegranate molasses.
Serve hot.
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Add the risoni near the end so it stays al dente and does not absorb all the broth.
Ingredient Swaps
The risoni can be replaced with vermicelli or short-grain rice, adjusting the cooking time. If fresh vine leaves are unavailable, jarred vine leaves work after rinsing off the brine. Vegetable broth can also replace the chicken broth for a vegetarian version.
Common Questions
What is risoni?
It is a small rice-shaped pasta, also known as orzo.
Why is pomegranate molasses added at the end?
It adds acidity and a light sweetness that balance the soup's flavour and give it depth.
Can it be made vegetarian?
Yes, replace the chicken broth with vegetable broth and keep the rest of the ingredients.
How do I control the soup's consistency?
Add more broth for a lighter texture, as risoni absorbs liquid while cooking.
Do jarred vine leaves work?
Yes, rinse them well from the brine before chopping and using.
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