Greek Vegetable Soup
A nice recharge of vitamins, minerals, and benefits for our body that we will get from this delicious dish! A Greek soup simple and quick to prepare with fresh vegetables! I really like soups in general but especially in the cold season! A perfect recipe if we want to have a lighter meal without feeling too heavy!
Also try these soups recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3/4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Greek Vegetable Soup:
- 1 onion
- 2 zucchini
- 1 bell pepper
- salt
- extra virgin olive oil
- 1 potato
- Half lemon juice
- 1 carrot
- 2 celery stalks
- Half celeriac
- 3.5 oz cooking cream
- parsley
- dill
- stock cube
Steps
For the preparation of the Greek vegetable soup watch the video HERE.
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First, we wash, clean, and cut (chop) the vegetables (I used the food processor to save time). In a saucepan, add some oil, the onion, and sauté.
Add the celeriac, garlic, potato, bell pepper, carrot, celery and cover with water.
Cook for about 30 minutes, stirring occasionally. Add vegetable stock cube to taste. In a bowl, add the eggs, a little salt, and the cream.
Beat. Add some boiling broth and then pour it into the soup. Turn off the heat and add chopped dill and parsley to taste.
Finally, add the lemon juice.
Enjoy your meal!
