McMoe's Kritharaki Soup

Ingredients for 4 servings:

• 450 g carrot(s)
• 300 g celeriac
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• some salt and pepper, black from the mill
• 2 pinches of sugar
• 1 large can of peeled tomatoes (850 ml) or 2 small cans of chopped tomatoes (425 ml each)
• 1 liter vegetable broth, approx.
• 250 g Kritharaki (rice-shaped noodles)
• 1 tsp thyme, dried, approx.
• 1 tsp oregano, Greek (Rigani)
• 150 g spinach, approx.
• some lemon zest
• e.g. feta cheese, crumbled

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

One thing to note before you start cooking: I wrote this recipe from memory, hence the approximate amounts for the ingredients. I hope I’ve described the preparation fairly accurately, and I wish you the best of luck. Clean, peel, and wash the carrots and celery. Cut the carrots into thick slices, depending on their thickness. If the carrots are rather thin in diameter, then cut them into thick slices. If the carrots are thick, cut them into thick slices. If the carrots are thick, halve them lengthwise and then cut them into thick slices. Dice the celery. Peel and finely dice the onion and garlic cloves. Heat the olive oil in a large pot and sauté the onions and garlic. Then add the sliced ​​carrots and diced celery, season with a little salt, some freshly ground black pepper, and a little sugar (about a pinch), and sauté for 2 to 3 minutes. Then add the peeled, diced, or chopped tomatoes along with their juice and gradually add the vegetable stock. The soup should not be too thick, but also not too thin. If using peeled tomatoes, break them up in the pot using a spatula. Then add the kritharaki, thyme, and rigani or oregano, bring to a boil, and simmer covered for about 15 minutes, stirring frequently to prevent the kritharaki from sticking to the bottom. In the meantime, sort the spinach, wash it, spin it dry, and add it to the soup shortly before the end of the cooking time, stirring in. Season the soup to taste with salt, black pepper, a little sugar (about a pinch), and a little lemon zest. Serve the soup in soup bowls or soup plates and, if desired, garnish with some crumbled feta and mint or lemon balm, or serve the feta on the side. Fresh flatbread goes well with it.