Greek cuisine · Soups & Stews

Hortosoupa

Clear vegetable soup with zucchini, carrot and celery – light and honest.

Ingredients · for 4 servings

• 3 carrots
• 2 zucchini
• 2 potatoes
• 2 celery stalks
• 1 onion
• 2 tomatoes
• 100 ml olive oil
• 1 lemon
• Parsley
• Salt
• Pepper

Instructions

1. Cut all the vegetables into even pieces.
2. Sweat the onion in olive oil.
3. Add the remaining vegetables, cover with water and cook for 30 minutes.
4. Mash coarsely so the soup thickens slightly.
5. Season with lemon juice, salt, pepper and parsley.