Greek Healing Soup
A vibrant and nourishing Mediterranean soup made with fresh vegetables and chickpeas, perfect for both body and soul.
Ingredients
Vegetables and Legumes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 1 medium zucchini, diced
- 1 cup chopped kale or spinach
- 1 can (14 oz) chickpeas, drained and rinsed
Broth and Seasonings
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- to taste Salt and pepper
- 1 tablespoon Juice of lemon Adds brightness
Garnish
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about five minutes until translucent.
- Stir in the minced garlic and cook for one more minute until fragrant.
- Add the diced carrots and celery, cooking for five minutes to soften.
- Mix in the diced potato and zucchini, stirring well and cooking for another five minutes.
Cooking
- Pour in the vegetable broth and add the rinsed chickpeas, oregano, thyme, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce to a gentle simmer, covering the pot for about twenty minutes.
- In the last few minutes, stir in the chopped kale or spinach.
- Once the greens have wilted, remove from heat and squeeze in the lemon juice.
Serving
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve hot, optionally with crusty bread or whole-grain pita and lemon wedges on the side.
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Notes
For extra depth of flavor, consider adding spices such as smoked paprika or fresh herbs. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.