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Recipe for Hortosoupa – Greek Style Vegetable Soup

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In Greece, vegetable soups are made with vegetables of all kinds – as long as they are fresh and in season. When making this soup outside of Greece, you can follow this recipe exactly how it is written, but you can also use any other vegetables you have on hand.

Hortosoupa Recipe Ingredients:

  • 2 tablespoons Greek olive oil
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 6 celery stalks, cleaned and chopped
  • 1 large can (about 28-30 ounces) diced tomatoes
  • 1 1/2 pounds potatoes, washed, peeled, and chopped
  • 10 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dried Greek oregano
  • 2 tablespoons fresh, chopped parsley (to garnish)

Instructions:

Pour the olive oil into a large soup pot and set the heat to medium. Let the oil warm for about a minute and then add the chopped onion, carrots, and celery. Saute until the onions are soft – this should take about 5-7 minutes. Add the tomatoes, potatoes, water, salt, pepper, and oregano. Cover the pot and raise the heat to medium-high until the mixture comes to a boil. When it boils, reduce the heat to low and simmer until the potatoes become soft and the ingredients are cooked all the way through. This should take about an hour. When ready to serve, ladle the soup into bowls and garnish with the parsley.

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This post was written by GreekBoston.com