Posts Tagged ‘Soup’

Fasolada Soupa

Greek bean soup is almost like a national dish in Greece, although it doesn’t seem to be so popular on this side of the world. Rather, I have seen the infamous Avgolemono soup everywhere including restaurants and even canned on supermarket shelves! I think the reason behind this is because it is one of the humble foods found on every Greek table at least once a month, sometimes once a week. Especially now during times of crisis, there might be some people living off this stuff!

Mushroom Veggie Soup

Soups are perfect for cold, rainy days, but they are also great for winter days when the temperature is bright, clear, and in the 70′s like we have had recently. I get more excited here about the weather/season changes because for us that means a new variety of fruits and vegetables. The one difficult thing to maintain here is that I have to plan my cooking around what is in season and available, there are no Wholefoods or any sort of American grocery stores here – at least on the island. 
With winter comes heart healthy veggies, and this soup is a testament to how delicious it can be to eat healthy!
DSC 0016 Mushroom Veggie Soup

Shroom Veggie Soup: (Serves 4-6)
1 Lg. Onion, chopped
3-4 T. EVOO
1 Lg. (or 2 sm.) Leeks, cleaned and sliced
2 Med. Potatoes, peeled and chopped (I would prefer New Potatoes if I could find them)
4-5 White mushrooms, wiped and sliced
~ About 6-8 cups Homemade stock, hot (or bouillon cube and hot water) 
1 tsp. dried Greek oregano
1 tsp. dried Coriander
Dash cayenne (optional)
1-2 tsp. Seasalt (only add if using homemade stock)
~ 1 tsp. Black pepper, freshly ground


Saute the onion with the olive oil on medium low heat until fragrant and translucent. Add the leek slices and mix well; next, add the potatoes. Raise the heat to medium high. Continue to stir occasionally for another 5-8 minutes. Add the oregano, cayenne, pepper, salt, or bouillon, stirring to coat everything. Toss in mushrooms and continue cooking for another minute or two.  Add hot stock or water to the soup and continue a steady simmer until potatoes and mushrooms are fork tender. Remove from heat and cool slightly. I usually add a cup of soup to the blender to process and then stir back into the soup pot, this gives your soup a little thicker consistency and blends the flavors all together. Blend even more for an even thicker soup. 


Serve hot with a whole wheat crusty bread, Parmesan cheese, and fresh parsley.  I think it is great plain too. 

DSC 0018 Mushroom Veggie Soup

This soup didn’t last more than a day in our house. We ate it for lunch and dinner. Soups are so quick and easy to make, not to mention all the vitamins and nutrition you are getting too. Soups are also hard to mess up, if you begin with sauteed onion and cook all of your veggies, it is sure to please everyone around!  

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Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)

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