Hortosoupa (Greek vegetable soup with lemon and olive oil)

Name: Hortosoupa (Greek vegetable soup with lemon and olive oil)
Total time: 45 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 onion, finely chopped; 2 carrots, diced; 2 celery sticks, diced; 2 potatoes, diced; 1 courgette, diced; 1 tin (400 g) chopped tomatoes; 1 tin (400 g) white beans, rinsed; 80 g orzo or small soup pasta; 100 ml olive oil; 1 tsp oregano; 1 lemon, juiced; salt, pepper

Time: 45 min6 servingsapprox. 330 kcal / serving (estimated)approx. 7 g protein / serving

Hortosoupa (Greek vegetable soup with lemon and olive oil) (illustration)

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Method

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Soften the onion, carrots and celery in half the oil for 5 minutes.
Add the potatoes, tomatoes, oregano and 1.5 litres of water, season and cook for 15 minutes.
Add the courgette, beans and pasta and cook for another 10 minutes.
Off the heat, stir in the lemon juice and the rest of the olive oil.
It keeps 4 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.

A Receptnaptár original recipe. Calories and protein are estimated.

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