Recipe by Claire Georgiou
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This is a traditional Greek soup that has many variations, this is my version that has evolved over the years. It’s healthy, cheap, easy and delicious. This is my “go to” soup when I want something easy, light and healthy, you can use any vegetables you wish!
Prep: 40mins
Serves: 6
1 cup dried cannellini or butter beans (pre-cooked) or 800g canned beans (make sure the can does not contain a white lining which contains BPA)
10 cups of water
1 cube or 1 tsp. of vegetable stock
2 tsp. dried oregano or 2 Tbspn of fresh
1 tsp. sea salt and pepper to taste
2 bay leaves
2 sticks of celery
1 sweet potato
1 cup of pumpkin
1 carrot
1 zucchini
2 kale leaves
1 clove of garlic
Soup Dressing:
Extra Virgin Olive oil to taste
1-2 lemons, juiced
1 onion, chopped
1 clove of garlic
To pre-cook beans, soak 1 cup of dried beans overnight in cold water then rinse beans and simmer until cooked (1-1 ½ hours), drain.
Chop all vegetables into bite size pieces.
In a large soup pot heat the water, stock, oregano, bay leaves, salt, pepper, celery, sweet potato, pumpkin, carrot, zucchini and kale.
Simmer until vegetables are cooked then add the remaining ingredients kale, garlic and beans and simmer for a further few minutes to heat through.
Serve into individual bowls and dress with each soup dressing ingredient to taste, a drizzle of oil, 1 tbspn of lemon juice, 2 tsp. of onion and a small amount of garlic (optional). This is often served with fish on the side.
Substitutions: You can use any vegetable you desire or have in your fridge. This soup works well to have a range of color.
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