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)
Directions:
Drizzle the egg and butter mixture over biscuits
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