Dive into a bowl of Greek chickpea soup with lemon, where every spoonful brims with an array of vegetables and is infused with the essence of the Mediterranean. Perfect for those chilly winter evenings, this revithia soupa is not just a treat for your taste buds but also a wholesome, nutritious meal. Its natural vegan composition is beautifully complemented by some crusty bread, making it an ideal comfort food.
Ingredients
½ cup olive oil, plus an extra 2 tablespoons, divided
1 large red onion, finely chopped
2 cloves of garlic, minced
2 celery sticks, sliced
1 carrot, diced
2 tablespoons oregano, dried or fresh
1 sprig rosemary, needles minced
1 bay leaf for that touch of flavor
2 cans (14 oz each) of chickpeas, or 1 lb dry chickpeas soaked and cooked
750 ml (about 3 cups) of rich vegetable stock
The juice of 2 zesty lemons
Fresh parsley, chopped (optional, but recommended for that fresh kick)
Heartbreak for Simone Biles on the final day of the Olympics. She didn’t expect this.
Don’t throw away your used tea bags: hang them on the door handle and save money
Growing up we didn’t have a lot. My mama made this regularly. It’s simple but tasty. Also taught me a thing or two about appreciation!.
BROCCOLI CAULIFLOWER SALAD
French Onion Stuffed Chicken
My Daughter and I Have a ‘Code Word’ – What Happened Yesterday Is Why You Should Have One with Your Loved Ones Too