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Bowl of Greek Healing Soup with fresh herbs and vegetables

Greek Healing Soup

A vegetarian twist on the classic Greek avgolemono, this comforting soup is filled with seasonal greens, tomatoes, and bright lemon flavor, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cups vegetable broth Use homemade or good-quality store-bought broth.
  • 1 cup diced tomatoes (canned or fresh) Fresh tomatoes preferred in summer.
  • 2 cups kale, chopped Remove stems if tough.
  • 1 cup spinach Baby spinach for a silky finish.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, and sauté until fragrant, about 3–5 minutes.
  3. Stir in the carrots and celery, cooking until they begin to soften, about 5–7 minutes.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Add the diced tomatoes, kale, and spinach, along with the oregano and thyme. Season with salt and pepper.
Cooking
  1. Let the soup simmer for about 20 minutes until the vegetables are tender.
  2. Stir in the lemon juice before serving.
  3. Garnish with fresh parsley and enjoy your healing soup!

Notes

Store leftovers in airtight containers for up to 4 days. The flavors meld wonderfully overnight. For extra heartiness, stir in cooked rice or orzo; add shredded chicken or cooked chickpeas for a protein boost.