In Greek: χορτόσουπα, say: hor-TOH-soo-pah
This is a very easy soup to make, and a great way to use up small quantities of vegetables that may be hanging around the fridge and pantry. Quantities and specific ingredients depend on the season and what you may have on hand, so feel free to add to or remove some of the choices shown here.
Cook Time: 1 hour
Total Time: 1 hour
- 1/2 cup of olive oil
- 1 onion, chopped
- 1 medium potato, cubed
- 2 zucchini, chopped
- 3 medium tomatoes, grated
- 1 cup of chopped cabbage
- 1 cup of chopped celery
- 1 cup of peas
- 3-4 asparagus stalks, cut in pieces
- sea salt to taste
- freshly ground black pepper to taste
- 1/2 cup of small orzo pasta (or other small soup pasta)
In a soup pot, heat oil over medium heat. When hot, sauté onion until translucent. Add tomatoes and continue to cook for 5 minutes, stirring frequently. Add all remaining ingredients except asparagus and pasta.
Add enough water to cover the vegetables, bring to a boil, reduce heat and slow boil (simmer) partially covered for one hour. 15 minutes before cooking time is up, add asparagus, and 5 minutes before time is up, add pasta.
At the end of one hour total cooking time, remove soup from stove, cover, and let sit 15 minutes before serving.
Yield: the number of servings will vary, depending on ingredients. The recipe above serves 4-6.