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This is a nutritious soup recipe for you and your
family. Serve this with freshly baked olive bread for a really
authentic flavor.
Greek Vegetable Soup (Serves
6-8)
Ingredients
- 125 ml olive oil
- 2 garlic cloves, crushed
- 2 onions, finely chopped
- 375 g finely shredded cabbage
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 large potatoes, peeled and
diced
- 1.5 liter vegetable stock or
water
- 4 tomatoes, peeled, deseeded,
and chopped
- freshly ground black pepper, to
taste
- 4 tbsp chopped fresh parsley
- 50 g feta cheese, grated
Preparation
- Heat the olive oil in a large saucepan and add the garlic
and onion. Cook for 5 minutes, until the onion is softened
but not colored. Add the cabbage and continue to cook for
another 3-4 minutes.
- Add the carrots and celery to the saucepan, stir and cook
for a further 5 minutes. Add the potatoes, stir and cook
gently for another 5 minutes, until the vegetables are softened.
- Pour in the vegetable stock or water and stir well.
Increase the heat to bring the soup to a boil. Cover and
simmer for 12-15 minutes. Add the tomato and season to
taste with freshly ground black pepper. Re-cover and
gently simmer the soup for about 1 hour. Stir in the
parsley just before the end of the cooking time. Serve
sprinkled with grated cheese.
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