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Greek · Soup
Hortosoupa Greek Vegetable Soup
A big pot of red onion, carrot, celery, potato, spinach and tomato slowly simmered in olive oil and water, then brightened with parsley and lemon. Ladled with a little grated kefalotiri on top.
- YieldServes 8 to 10
- Hands-on50 min
- Total1 h 43 min
- Difficulty
Ingredients
- 120 mlextra-virgin olive oil, 1/2 cup
- 2large red onions, chopped (about 2 cups)
- 3large carrots, peeled and chopped
- 3celery ribs, trimmed and chopped
- 3medium potatoes, peeled and diced
- 450 gfresh spinach, washed, trimmed and coarsely chopped (1 lb)
- 270 gplum tomatoes, peeled and chopped (1 1/2 cups)
- 2.8 Lwater, 12 cups
- 1 bunchflat-leaf parsley, trimmed and chopped
- to tastesalt and freshly ground black pepper
- 1lemon, juiced and strained
- to tastegrated kefalotiri cheese, to serve; Parmesan works if kefalotiri is unavailable
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