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Greek Healing Soup

A comforting and nourishing soup filled with fresh vegetables, warm spices, and a hint of lemon, perfect for family gatherings and chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 4 cups vegetable broth (or chicken broth) Use chicken broth for a non-vegetarian version.
  • 1 cup cooked chickpeas (or any preferred beans)
  • 1 medium zucchini, diced
  • 2 cups baby spinach
  • 1 medium juice of 1 lemon
  • Salt and black pepper to taste Season to your preference.
  • Fresh dill or parsley, for garnish Use as desired.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook for an additional minute.
  3. Toss in the diced carrots, celery, and bell pepper. Cook for about 5-7 minutes, allowing the veggies to soften.
  4. Add the vegetable or chicken broth, and bring the mixture to a gentle boil.
  5. Incorporate the cooked chickpeas and diced zucchini into the pot. Let everything simmer for 10 minutes until the zucchini is tender.
  6. Stir in the baby spinach and let it wilt for about 2 minutes. Add the lemon juice and season with salt and black pepper.
  7. Ladle the soup into bowls and garnish with fresh dill or parsley before serving.

Notes

If you don’t have chickpeas, feel free to swap with kidney or white beans. Ensure not to overcook the spinach to retain its vibrant color. Properly season the soup for enhanced flavors.