Introduction

Hortosouppa, also known as Greek Vegetable Soup, is a healthy and hearty dish that combines a variety of fresh vegetables into a nourishing and flavourful broth. This soup is perfect for a light lunch or a starter, showcasing the simple yet vibrant flavours of Mediterranean cuisine. It’s versatile and can be made with any seasonal vegetables you have on hand.

Instructions

1. Prepare the Vegetables:

• • Wash, peel, and chop all the vegetables as indicated in the ingredients list.

2. Sauté the Base:

• • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and garlic, sauté until soft and fragrant, about 3-4 minutes.

3. Add the Vegetables:

• • Add the carrots, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.
  • Add the zucchini, tomatoes, and green beans. Stir to combine.

4. Simmer the Soup:

• • Pour in the vegetable broth or water. Add the bay leaf.
  • Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until all the vegetables are tender.

5. Add Greens:

• • Stir in the chopped spinach or Swiss chard. Cook for an additional 5 minutes until the greens are wilted and tender.

6. Season and Serve:

• • Remove the bay leaf.
  • Season the soup with salt and black pepper to taste.
  • If desired, add fresh lemon juice for a bright, tangy finish.
  • Ladle the soup into bowls and garnish with fresh parsley if using.

Tips

• Vegetable Variations: Feel free to use any seasonal vegetables you have on hand, such as corn, cabbage, peas, or bell peppers.
• Protein Addition: For a more filling soup, add cooked beans or lentils.
• Blending Option: For a creamier texture, blend a portion of the soup and mix it back in.
• Serving Suggestions: Serve with crusty bread and a side salad for a complete meal.