We are so ready for a reset after the holidays and this Hortosoupa – Greek Vegetable Soup is a hearty but incredibly healthy meal.
There are several winter vegetables we used for our Hortosoupa – Greek Vegetable Soup and they all have some amazing health benefits. Winter vegetables are planted and harvested when temperatures are lower. While many of them can be found throughout the year, they simply taste best during the winter.
For our Hortosoupa we include:
- Carrots which are extra sweet during the winter months and include high levels of vitamin A.
- Brussel sprouts when cooked have a sweet flavor. These baby cabbages are so nutritious and include vitamins A, B, C and K, as well as, lots of healthy fiber.
- Leeks which have a milder, sweeter flavor than onions. Health benefits include antioxidants, a possible reduction in blood sugar levels and contribute to a healthy heart.
- Cabbage which tastes peppery when raw gets sweeter when cooked. Cabbage is loaded with vitamins C, (good for growth, development and repair of all body tissues) and K (good for blood clotting and bone metabolism).
- Celery has a mild, earthy and slightly peppery flavor. Health benefits include potassium and calcium which are important for heart health. Studies have shown that it may also contribute to cognitive function.
- Tomatoes, I have no words…we absolutely love the sweet flavor of a vine ripened tomato. In the winter, the next best thing for us are canned San Marzano tomatoes. They have a sweet, rich tomato flavor. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.
- Parsley, when eaten raw, has a fresh clean taste with a hint of a peppery flavor. When cooked the flavor diminishes but there are lots of health benefits. Parsley may improve blood sugar and support heart, kidney, and bone health.
This recipe makes a large batch. You can prepare and eat over a few days or freeze in portions to have for a later time.
INGREDIENTS FOR THE HORTOSOUPA – GREEK VEGETABLE SOUP
Hortosoupa – Greek Vegetable Soup
- 1/4 cup extra virgin olive oil
- 2 small yellow onions finely chopped
- 2 leeks Slice the bulbs of the leeks and discard the top green portion
- 5 cloves of garlic finely minced
- 6 medium carrots peeled and cut into 1/4 – 1/2 inch rounds
- 6 stalks of celery cut into 1/4-1/2 inch pieces, plus leaves
- 1/2 head of green cabbage shredded
- 1/2 lb brussel sprouts shredded
- 1 1b small potatoes baby gold or baby Dutch, quartered
- 2 15 1/2 ounce cans good quality crushed tomatoes San Marzano type preferred
- 1 bunch Italian parsley coarsely chopped
- 1 tbsp salt
- 1 tsp fresh ground black pepper
- 1 tsp dried thyme
- 10 cups water
- Wash, peel, cut up and measure all ingredients.
- Add extra virgin olive oil to a large stock pot and heat over medium-low heat.
- Add chopped onions and sliced leeks and saute until translucent, about 4-5 minutes.
- Add minced garlic and combine with onions. Saute for another minute.
- Add chopped vegetables: carrots, celery, cabbage, Brussel sprouts, potatoes, crushed tomatoes and chopped parsley.
- Add 10 cups of water or enough to cover the vegetables.
- Add salt, pepper, thyme and stir Hortosoupa to combine all ingredients well. Bring to a slow boil, reduce heat, cover and simmer for 90 minutes.
- Serve hot with some crusty bread, feta and olives.
- Kali Orexi!