Hortosoupa
If your yiayia didn’t teach you or you’ve never come across this before, then let this be your sign to make Hortosoupa 🥕 In other words, this humble bowl of soup that’s loaded with veggies — carrots, leeks, celery, courgette, potato, and more 😍
Trust me, you’ll want to add this one to your weekly rotation 💅🏻
Ingredients
3 tbsp extra virgin olive oil
1 red onion, chopped
2 leeks, chopped
1 large carrot, or 2-3 medium ones
3 celery sticks
2 courgettes
50g tomato puree
200g fresh tomatoes, blitzed or grated
500g baby potatoes, quartered
1.5 litres hot water, with 2 vegetable stock cubes dissolved
200g curly kale
Season generously with salt and ground black pepper
1 hour to prepare | Serves 6
Method
In a large saucepan, add the oil over a high heat. After a minute, add the chopped red onion and leeks, and sauté for 4-5 minutes until softened and translucent, stirring regularly.
Add the chopped carrot, celery, and courgette, along with the puree, and stir again. Stir and let them sweat for about 5 minutes. Don’t rush — this step caramelises natural sugars.
Stir in the blitzed tomato. Cook for another 2–3 minutes until it deepens in colour.
Add the chopped potatoes and pour in the stock, and season generously with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, until all veggies are tender.
Then stir in the curly kale. It should just wilt — not overcook. Remove the saucepan off the heat and serve hot.
Ladle the soup into bowls and drizzle.
