Hortosoupa, Greek vegetable soup
Hortosoupa is a traditional Greek vegetable soup
Servings: 4 servings
Calories: 352kcal
Equipment
- 1 Large soup pot
Ingredients
- 1 medium onion diced
- 3 stalks celery diced
- 2 garlic cloves minced
- ¼ cup olive oil
- 1 leek diced
- 2 medium carrots diced
- 6 cups water
- 1 vegetable bouillon cube
- 1 small turnip peeled and diced
- 3 small potatoes peeled and diced
- 1 cup tomato sauce
- 1¼ cup frozen peas
- ½ tbsp salt
- 1 tsp pepper
Optional
- ¼ cup parsley finely chopped, optional
- ½ lemon
Instructions
- Add olive oil, onions and celery to your pot and cook over medium heat for about five minutes, stirring regularly until softened. Next add the garlic and the leeks and cook for an additional 2 - 3 minutes, stirring regularly.1 medium onion, 3 stalks celery, 2 garlic cloves, ¼ cup olive oil, 1 leek
- Place your bouillon cube in water to dissolve; you may break it apart with your fingers first. Add water to your pot. Next add in the carrots, potatoes, turnip, tomato sauce and peas. Reduce heat to medium low, cover your pot, and cook for 45 - 55 minutes, or until your vegetables are cooked through. Season with salt and pepper.2 medium carrots, 6 cups water, 1 vegetable bouillon cube, 1 small turnip, 3 small potatoes, 1 cup tomato sauce, 1¼ cup frozen peas, ½ tbsp salt, 1 tsp pepper
- If desired serve your soup with fresh parsley sprinkled on top. You can also add the juice of fresh lemon if desired. Enjoy!¼ cup parsley, ½ lemon
Nutrition
Calories: 352kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1414mg | Potassium: 1261mg | Fiber: 10g | Sugar: 11g | Vitamin A: 6417IU | Vitamin C: 79mg | Calcium: 104mg | Iron: 4mg