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Mediterranean Soup

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A vibrant and nourishing soup packed with vegetables and protein-rich chickpeas, perfect for any night of the week.

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 onion, peeled and diced
  • 2 carrots, peeled and diced
  • 1 celery rib, diced
  • 2-3 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ¼ teaspoon thyme
  • 2 cans (14oz – 400 gr each) chickpeas, drained
  • 1 can (14oz – 400 gr) whole or diced tomatoes
  • 2 ½ cups (600 ml) low-sodium vegetable broth
  • ¾ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 bay leaves (optional)
  • 1 tablespoon flour
  • 6 oz (170 grams) fresh spinach (or 3 oz frozen)
  • 1 to 2 tablespoons fresh lemon juice, or to taste (optional)

Instructions

  1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add aromatics: Stir in the minced garlic, paprika, oregano, and thyme. Cook for about 1 minute until fragrant.
  3. Combine main ingredients: Add the chickpeas, canned tomatoes, broth, salt, pepper, and bay leaves (if using). Bring to a boil.
  4. Simmer the soup: Cover the pot, reduce the heat, and let it simmer for 20 minutes. Remove the bay leaves.
  5. Thicken the soup: Combine the flour and ¼ cup of cold water in a jar, shake well, and stir into the soup.
  6. Add spinach: Gradually stir in fresh spinach until it wilts. Adjust cooking time if using frozen spinach.
  7. Finish with lemon: Turn off heat, stir in lemon juice, and adjust seasoning as needed.
  8. Serve: Ladle into bowls, drizzle with olive oil, and enjoy with crusty bread!

Notes

For a heartier meal, add diced cooked chicken or sausage. Adjust seasonings to taste as you go.

Find it online: https://www.recipesgrandma.online/mediterranean-soup/