Mediterranean Soup
A Cozy Bowl of Comfort Awaits You
Imagine sinking your spoon into a warm bowl of Mediterranean Soup, where the aroma of garlic and herbs dances in the air. This dish is a delightful blend of flavors that will transport your taste buds straight to the sun-soaked coastlines of Greece or Italy. It’s an easy and quick meal that packs a punch of nutrition—and it all comes together in just one pot! Who doesn’t love that?
Why Make This Recipe
Why love this Mediterranean delight?
- Effortless Cleanup: It’s a one-pot wonder, meaning less time scrubbing dishes and more time kicking back.
- Budget-friendly: It uses affordable ingredients like chickpeas and tomatoes that won’t break the bank.
- Family-friendly: Even the pickiest eaters in the house will be slurping it down with delight.
Seriously, you can’t go wrong here!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 ½ tablespoon 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 cup (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 tablespoon fresh lemon juice, or to taste (optional)
Directions
Follow these easy steps to make your Mediterranean masterpiece:
- Heat the oil: In a large pot or Dutch oven, warm the olive oil over medium heat.
- Veggie time: Add diced onion, carrot, and celery. Cook, stirring often, until the onion softens and turns translucent (about 5 minutes).
- Get fragrant: Stir in garlic, paprika, oregano, and thyme. Cook for about a minute until fragrant—ah, the aromas!
- The main event: Add chickpeas, tomatoes, broth, salt, pepper, and bay leaves. Turn up the heat, bring to a boil, cover, and then reduce to simmer for 20 minutes.
- Bye-bye bay leaves: Remove the bay leaves (they did their magic!).
- Thickening it up: In a jar, combine flour and ¼ cup of cold water. Shake until mixed, then stir it into the soup.
- Spinach surprise: Gradually add fresh spinach, stirring until wilted (if using frozen spinach, adjust cooking time accordingly).
- Lemon love: Turn off the heat and squeeze in lemon juice. Taste and adjust seasoning as needed.
- Final touches: Serve in bowls, drizzle with extra virgin olive oil, sprinkle with red pepper flakes, and add grated parmesan if desired. Enjoy!
How to Make Mediterranean Soup (Overview)
Whip up this soup in no time! Start by cooking your veggies until they’re nice and soft. Then, toss in your spices and those tasty chickpeas, followed by tomatoes and broth. Let it simmer for a bit—all good things take time! After that, thicken it up with a little flour mixed in water and stir in the spinach until it’s vibrantly wilted. Don’t forget the lemon for that zesty finish!
Pro tip: Don’t skip toasting the garlic—trust me, it transforms the flavors!
How to Serve Mediterranean Soup
Serve this soup steaming hot in vibrant bowls. Imagine the rich reds of tomatoes and the lush greens of spinach, topped with a drizzle of golden olive oil. You can pair it with crusty bread for dipping, or a light salad for a fresh crunch. The aroma fills the room, making it impossible for anyone to resist. Get ready for some happy faces at the dinner table!
How to Store Mediterranean Soup
This soup can last up to 4-5 days in the fridge, but I doubt it’ll hang around that long! If you want to be smart and meal prep, it freezes beautifully for up to 3 months. Just make sure to let it cool completely before portioning it out. Reheat on the stovetop or microwave until piping hot—easy-peasy!
Tips to Make Mediterranean Soup
- Swap the greens: Feel free to use kale instead of spinach for a heartier texture!
- Spice it up: Craving more heat? Add some crushed red pepper flakes during cooking.
- Vegan twist: Skip the parmesan and cheese to keep it plant-based—still delicious!
Variation
Want to change things up? Try adding chopped zucchini or bell peppers for extra veggies. You could also switch out the chickpeas for lentils, or use fresh herbs as a garnish. The possibilities are endless—and oh-so-delicious!
FAQs
1. Can I use dried chickpeas?
Absolutely! Just soak them overnight and make sure to cook them until soft before adding them to the soup.
2. Can I make this soup ahead of time?
Totally! It tastes even better the next day as the flavors meld together.
3. Is Mediterranean Soup gluten-free?
Yes, just skip the flour or substitute with your favorite gluten-free thickener, and you’re all set!
Enjoy this delightful journey of flavors with Mediterranean Soup that warms both belly and soul!
📌 Pin this recipe for your next cozy dinner night!
Mediterranean Soup
Ingredients
Method
- In a large pot or Dutch oven, warm the olive oil over medium heat.
- Add diced onion, carrot, and celery. Cook, stirring often, until the onion softens and turns translucent (about 5 minutes).
- Stir in garlic, paprika, oregano, and thyme. Cook for about a minute until fragrant.
- Add chickpeas, tomatoes, broth, salt, pepper, and bay leaves. Turn up the heat, bring to a boil, cover, and then reduce to simmer for 20 minutes.
- Remove the bay leaves.
- In a jar, combine flour and ¼ cup of cold water. Shake until mixed, then stir it into the soup.
- Gradually add fresh spinach, stirring until wilted.
- Turn off the heat and squeeze in lemon juice. Taste and adjust seasoning as needed.
- Serve in bowls, drizzle with extra virgin olive oil, sprinkle with red pepper flakes, and add grated parmesan if desired.
