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August 2018

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Grape Leaves Soup Recipe

Grape Leaves Soup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grape Leaves Soup recipe  PDF


15 Grape leaves
4 T Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

1 T E tra Virgin Olive Oil
1/2 c Fresh parsley chopped fine
A colorful soup, delicately tart, and simply delicious. An easy alternative to Greek style stuffed grape leaves. Soak the grape leaves in water for 30 minutes, then drain. Tansfer to food processor, and pulse until chopped (but not pureed). Peel the red bell pepper using a vegetable peeler, then chop. Finely chop the onion. Heat the olive oil in a large pan, add the chopped onion and red pepper, and fry until soft. Add stock, white wine, and grape leaves, and bring to a boil. Meanwhile, cut the cauliflower to flowerettes, and peel and cube the eggplant. Add the cauliflower, eggplant and rice to the boiling stock, along with the salt, pepper and coriander. Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour, until the vegetables are soft and the rice is cooked. Just before serving, sprinkle each serving with olive oil, and garnish with chopped parsley. This soup is best prepared a day ahead and then reheated gently. Proudly created by Gabi Shahar on March 1996.

Grape Leaves Soup recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
559 people have voted
Last Reviewed on 2018-08-16



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