Delicious and nutritious...
Learn how to make the Greek lahanosoupa!13-03-2017 10:31
Both nutritious and tasty, the Greek lahanosoupa is easy to make. Learn how!
- 1/3 cup Greek olive oil
- 1 medium onion, chopped
- 2 whole carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, peeled and minced
- 2 medium potatoes, peeled and chopped
- 1 small head cabbage, chopped
- 8 cups water
- 1 teaspoon dried Greek oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt plus more, to taste
- Pepper, to taste
- Juice of 1 fresh lemon
- Chopped, fresh parsley, to garnish
Add oil to a large soup pan and set the heat to medium. Add the onions and saute for about five minutes, or until translucent. Add the celery and carrots and saute for another five or six minutes, or until the carrots just begin to get soft. Add the garlic cloves and potatoes and saute until the potatoes begin to soften. Add the cabbage, water, oregano, thyme, salt and pepper and set the heat on medium-high. Cover the pan and let the soup come to a boil. When it does, drop the heat to about two or three and simmer the soup for about one hour, until all the vegetables are soft. Add the fresh lemon juice and fresh parsley just before ladling the soup into bowls.
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