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Greek Healing Soup

Greek Healing Soup: A Cozy Immune-Boosting Bowl

Greek Healing Soup is a nourishing vegetarian delight that warms the soul and boosts the immune system.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to use avocado oil for a different taste.
  • 1 medium Onion Chopped; shallots can be substituted.
  • 3 cloves Garlic Freshly minced works best.
For the Veggies
  • 2 medium Carrots Diced; parsnips can be used as a substitute.
  • 2 stalks Celery Chopped; fennel or bell peppers can serve as replacements.
  • 1 medium Potato Diced; sweet potatoes are a healthier alternative.
  • 1 medium Zucchini Diced; yellow squash is an easy substitution.
For the Protein & Flavor
  • 1 can Chickpeas Drained; dried chickpeas can be used but require longer cooking time.
  • 6 cups Vegetable Broth Chicken broth can be used for a richer texture.
  • 1 teaspoon Dried Oregano Fresh oregano provides a sharper flavor.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Ground Cumin
  • to taste Salt
  • to taste Pepper
For the Greens & Finish
  • 2 cups Kale or Spinach Chopped; other greens like Swiss chard or collard greens can be used.
  • 1 tablespoon Lemon Juice Opt for fresh lemon juice for the best taste.
  • Parsley For garnish.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
  2. Add one chopped onion to the pot and sauté for about 5 minutes, stirring frequently, until the onion is soft and translucent.
  3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Add 2 diced carrots and 2 chopped celery stalks to the pot. Cook for another 5 minutes, stirring occasionally.
  5. Add a diced potato and one diced zucchini to the pot, stirring to combine. Cook for 5 minutes.
  6. Pour in 6 cups of vegetable broth, then add one can of drained chickpeas along with seasonings. Stir well.
  7. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 20 minutes.
  8. Stir in 2 cups of chopped kale or spinach, cover the pot again, and let it sit for about 2-3 minutes.
  9. Remove the pot from heat and squeeze in the juice of one fresh lemon. Stir gently.
  10. Ladle the hot soup into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 48gProtein: 10gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Feel free to customize the soup with your favorite veggies or grains. Fresh ingredients make a significant difference in flavor.

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