in Greece, Soup Recipes

Greek vegetable soup

updated

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Ingredients for 4 servings:

  • 4 potatoes
  • 2 onions
  • 4 carrots
  • 2 cloves garlic
  • 1 stalk(s) leek
  • 3 stalk(s) Celery
  • 4 small zucchini
  • 4 tomatoes, peeled
  • 130 ml olive oil
  • some salt and pepper
  • 2 liters of vegetable broth
  • Parsley, chopped
  • some lemon juice
  • possibly feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

chortosupa

Peel and finely chop the garlic and onions. Peel, trim, and dice the carrots, potatoes, leeks, and celery. Slice the zucchini and dice the peeled tomatoes. Sauté the onions and garlic in hot olive oil until translucent, add all the vegetables, and cook briefly. Season and pour in the broth. Simmer gently until the vegetables are tender. Season to taste with lemon juice and the spices, and garnish with parsley. Serve sprinkled with feta cheese, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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