Greek Healing Soup
A comforting and nutritious soup packed with fresh vegetables, herbs, and chickpeas, perfect for chilly evenings or when you're feeling under the weather.
Ingredients
For the soup
- 2 tablespoons olive oil For sautéing
- 1 medium onion, diced Provides flavor base
- 2 cloves garlic, minced Enhances flavor
- 2 medium carrots, sliced Adds sweetness and nutrients
- 2 stalks celery, sliced For crunch
- 1 medium zucchini, chopped Adds texture
- 1 medium bell pepper, diced For sweetness and color
- 6 cups vegetable broth Use high-quality or homemade for best flavor
- 1 can (15 oz) chickpeas, drained and rinsed Add protein and texture
- 1 cup kale or spinach, chopped Adds nutrients and color
- 1 medium lemon, juiced Adds acidity and Vitamin C
- 1 teaspoon dried oregano For flavor
- to taste salt and pepper Adjust seasoning as needed
- for garnish Fresh parsley Adds color and freshness
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add sliced carrots and celery and cook for 5 minutes, stirring occasionally.
- Mix in the chopped zucchini and bell pepper, cooking for another 5 minutes until slightly softened.
Cooking
- Pour in the vegetable broth and bring to a boil.
- Add the chickpeas, kale (or spinach), lemon juice, dried oregano, salt, and pepper.
- Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed.
Serving
- Serve hot, garnished with fresh parsley.
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Notes
For added richness, you can serve with a dollop of plain yogurt or herb-infused cream on top. Great paired with warm, crusty bread.