Greek Vegetable Soup with Herbs

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 zucchini, diced 2 zucchini, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 tomatoes, diced 4 tomatoes, diced
• 6 cups (1.4 liters) vegetable broth 6 cups (1.4 liters) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent and fragrant.
3. 3.
   Add the diced carrots, zucchini, potatoes, and tomatoes to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil.
5. 5.
   Reduce the heat to low and add the dried oregano, dried thyme, salt, and pepper. Stir to combine.
6. 6.
   Cover the pot and let the soup simmer for about 30 minutes, or until the vegetables are tender.
7. 7.
   Remove the pot from the heat and stir in the lemon juice.
8. 8.
   Ladle the soup into bowls and garnish with fresh parsley.
9. 9.
   Serve hot and enjoy the flavors of Greece in every spoonful.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute for a similar flavor profile.
• Lemon juice — Squeeze the lemon just before adding it to the soup to preserve its freshness and tanginess.

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or white beans to the soup.
• Feel free to customize the vegetable selection based on what is in season or your personal preferences.
• Serve the soup with a side of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Adjust the seasoning according to your taste preferences by adding more herbs or spices if desired.

Serving advice

Serve the Hortosoupa as a comforting and nourishing main course. Accompany it with a side of crusty bread or a fresh Greek salad for a well-rounded meal.

Presentation advice

Garnish each bowl of Hortosoupa with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. Serve it in colorful ceramic bowls to showcase the vibrant colors of the vegetables.