How To make Greek Onion Soup
2 tb Olive oil
2 ea Onions, chopped
2 ea Garlic cloves, chopped
1 ea Potato, chopped
1 ts Salt
1 pn Ground black pepper
A few bay leaves 1/2 ts Marjoram
1 c Yogurt
2 pt Stock
1 tb Chopped parsley
Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover & simmer for 20 minutes. Garnish with chopped parsley. Jack Santa Maria, "Greek Vegetarian Cookery"
How To make Greek Onion Soup's Videos
Special Soups For Winter | INCRadio Mediterranean | February 10, 2024
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French Onion Soup from 1651
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Corelli - Concerto Grosso G Minor 2 - Advent Chamber Orchestra, CC BY-SA 3.0
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The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Instant Pot Greek Lentil Soup
My Instant Pot: (Amazon affiliate)
Print this recipe here:
Ingredients
14 oz (400g) brown or green lentils, washed and soaked in water overnight
1/4 cup or more olive oil
2 carrots, peeled and diced
1 small onion, finely chopped
1 celery rib, diced
3-4 cloves of garlic, chopped
3 bay leaves
15 oz (425g) crushed tomatoes
1 teaspoon of salt or to taste
1/2 teaspoon crushed black pepper or to taste
1/4 teaspoon crushed red pepper flakes (optional)
8 cups vegetable broth or water
1 teaspoon dried oregano
2-3 tablespoons finely chopped fresh parsley
For serving: vinegar, olives, feta cheese
Instructions
Add the onion, carrots, celery, and olive oil to the Instant Pot and season with a pinch of salt. Set it to the Saute feature for about 10 minutes or until soft and golden. Add the garlic and sauté 2-3 minutes longer.
Add the lentils, bay leaves, water, salt, pepper, tomatoes, and crushed red pepper flakes.
Cover the instant Pot and set the valve to seal. Pressure cook on High for 10 minutes and allow it to slow release for 15 minutes. Open the valve to release any remaining pressure.
Taste and adjust the seasoning if needed. Add the oregano and stir to combine. Garnish with finely chopped parsley.
Serve drizzled with some good quality olive oil and a splash of vinegar and some feta with olives on the side.
Kali Orexi.
Notes
Freezer Instructions: Once the soup cools to room temperature trasfer it to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months. Thaw it overnight in the refrigerator and warm on the stove.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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French Onion Soup
Caramelise the onions on the stove OR slow cooker!
Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is easy, tasty, and deliciously creamy. Made from a few pantry staples, it's ready in less than 30 minutes.
Full recipe ➡️
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