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Greek Chickpea Soup with Lemon (Revithia)

Study a dish of Greek chickpea soup with lemon, where every spoonful borders with a range of veggies and is instilled with the significance of the Mediterranean. Perfect for those cool wintertime nights, this revithia soupa is not simply a reward for your palate yet likewise a wholesome, nourishing dish. Its all-natural vegan make-up is magnificently matched by some crusty bread, making it a suitable home cooking.

Components for Your Premium Journey

½ mug olive oil, plus an additional 2 tbsps, split

1 big red onion, carefully sliced

2 cloves of garlic, diced

2 celery sticks, cut

1 carrot, diced

2 tbsps oregano, dried out or fresh

1 sprig rosemary, needles diced

1 bay fallen leave for that touch of taste

2 canisters (14 oz each) of chickpeas, or 1 pound completely dry chickpeas saturated and prepared

750 ml (concerning 3 mugs) of abundant veggie supply

The juice of 2 vibrant lemons

Fresh parsley, sliced (optional, yet advised for that fresh kick)

Producing Your Culinary Work Of Art

Begin by warming the olive oil in a big pot over tool warm. Sauté the onion up until it softens and transparent.

Include the aromatic garlic and chef for a short 30 secs, simply up until it launches its fragrance.

Currently, present the carrot and celery, along with the oregano, rosemary, and bay fallen leave. Mix them with each other to incorporate the tastes.

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (Next >)