Nourishing Greek Healing Soup for Cozy Comfort Nights

This Greek Healing Soup combines nourishing ingredients with immune-boosting benefits for a cozy meal.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 bowls

Course: Dinner

Cuisine: Greek

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Avocado oil can be an alternative.
1 medium Onion Yellow or white onions work best.
3 cloves Garlic Use fresh cloves for best results.

For the Vegetables

2 medium Carrots Can swap with sweet potatoes.
2 stalks Celery Can be omitted or replaced with fennel.
2 medium Potato Russet or Yukon gold preferred.
1 medium Zucchini Yellow squash can be used as a substitute.

For the Liquid

6 cups Vegetable Broth Chicken broth can be used for non-vegetarian version.

For the Heartiness

1 can Chickpeas Drained and rinsed; can use soaked dried chickpeas.

For Flavoring

1 teaspoon Dried Oregano Fresh oregano can be used in double amount.
1 teaspoon Dried Thyme Can swap with Italian seasoning.
1 teaspoon Ground Cumin Coriander is a good alternative.
to taste Salt and Pepper Adjust to personal taste.

For the Nutrients

2 cups Kale or Spinach Swiss chard can be used for variation.

For the Finish

1 tablespoon Lemon Juice Use fresh lemon for maximum flavor.
to taste Fresh Parsley Cilantro can be used if preferred.

Equipment

Large Pot

Method

Step‑by‑Step Instructions

In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering. Add chopped onion and sauté for about 5 minutes until soft and translucent.
Stir in 3 minced garlic cloves and cook for an additional minute until fragrant. Then add diced carrots and celery, cooking for about 5 minutes until they soften slightly.
Next, add diced potatoes and zucchini. Sauté for about 3-4 minutes until golden around the edges.
Pour in 6 cups of vegetable broth, add 1 can of drained chickpeas, and stir in dried oregano, thyme, ground cumin, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
After 20 minutes, add 2 cups of chopped kale or spinach and stir until wilted, about 1-2 minutes.
Remove from heat, squeeze in the juice of 1 fresh lemon, adjust seasonings, and ladle into bowls, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store in airtight containers for up to 5 days in the fridge. Freezes well for up to 3 months. Reheat gently on the stove.

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