The Greek Soup
Transport yourself to the sun-kissed shores of the Mediterranean with The Greek Soup, a comforting and flavorful delight that captures the essence of Greek cuisine in every spoonful. This soup is a culinary journey through the hills of Greece, blending traditional flavors with a modern twist to create a bowl of warmth and satisfaction.
At the heart of this recipe is a harmonious combination of fresh vegetables, aromatic herbs, and a hearty broth. Picture ripe tomatoes, vibrant spinach, and tender chickpeas coming together in a simmering pot, infusing the air with the enticing scents of oregano and thyme.
Whether you’re yearning for a taste of the Mediterranean or simply seeking a heartwarming bowl of comfort, The Greek Soup promises to satisfy your cravings. It’s a versatile and nourishing option for any occasion, from chilly evenings curled up on the couch to gatherings with loved ones. So, let the aroma of Greece fill your kitchen, and indulge in a bowl that captures the essence of a sun-drenched culinary adventure.
ingredients
- 3 cups vegetable broth (get more recipes)
- 1 cup coarsely chopped onion (get more recipes)
- ¾ cup chopped carrot (get more recipes)
- 4 cloves garlic, minced (get more recipes)
- 1 teaspoon dried oregano (get more recipes)
- ¾ teaspoon salt (get more recipes)
- ½ teaspoon crushed red pepper (omit if sensitive) (get more recipes)
- ¼ teaspoon ground pepper (get more recipes)
- 1 (15-ounce) can chickpeas, rinsed and drained (get more recipes)
- 1 bunch lacinato kale, stemmed and chopped (about 8 cups) (get more recipes)
- 1 tablespoon lemon juice (get more recipes)
- 3 tablespoons extra-virgin olive oil (get more recipes)
- Fresh basil leaves, torn if large (get more recipes)
- 6 lemon wedges (optional) (get more recipes)
INSTRUCTIONS
- Make or purchase vegetable broth.
- In a large pot over medium heat, sauté chopped onion and chopped carrot in olive oil until softened.
- Add minced garlic, dried oregano, salt substitute, crushed red pepper (if using), and ground pepper substitute. Cook for an additional 1-2 minutes until fragrant.
- Pour in vegetable broth and add the rinsed and drained chickpeas. Bring to a simmer and let it cook for about 10-15 minutes.
- Stir in the chopped lacinato kale and continue to simmer until the kale is tender, about 5-7 minutes.
- Stir in lemon juice to add a bright flavor to the stew.
- Taste and adjust seasoning as needed. Add more salt substitute or pepper if desired.
- Ladle the The Greek Soup into bowls and drizzle with extra-virgin olive oil.
- Garnish with torn fresh basil leaves and serve with lemon wedges if desired.
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