📝 About This Recipe
Hortosoupa is the soul-warming cornerstone of the Greek 'Lathera' tradition, where seasonal vegetables are gently simmered in a generous amount of high-quality extra virgin olive oil. This vibrant, nutrient-dense soup celebrates the simplicity of the Mediterranean harvest, offering a silky texture and a bright, lemony finish that cuts through the earthy sweetness of root vegetables. It is a humble yet sophisticated dish that captures the essence of a sun-drenched Greek village kitchen in every spoonful.
🥗 Ingredients
The Aromatic Base
- 1/2 cup Extra Virgin Olive Oil (divided into two 1/4 cup portions; use the best quality available)
- 1 large Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced into rounds)
- 3 cloves Garlic (minced)
The Garden Vegetables
- 3 medium Carrots (peeled and sliced into 1/2 inch coins)
- 2 pieces Celery Stalks (sliced)
- 2 large Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 2 medium Zucchini (cut into thick half-moons)
- 1/2 small bulb Celery Root (Celeriac) (peeled and diced; adds authentic depth)
Liquids and Seasoning
- 7-8 cups Vegetable Broth or Water (use hot liquid to maintain cooking temperature)
- 1 teaspoon Dried Oregano (Greek wild oregano is preferred)
- 1 piece Bay Leaf (dried)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
The Finishing Touches
- 2 large Lemon Juice (freshly squeezed; adjust to your preference for acidity)
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat 1/4 cup of the extra virgin olive oil over medium heat.
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2
Add the diced onion and sliced leeks to the pot. Sauté for 6-8 minutes until they are soft and translucent, but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Add the carrots, celery, and celery root. Stir to coat the vegetables in the oil and cook for 5 minutes, allowing their sugars to begin to release.
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5
Incorporate the cubed potatoes and zucchini. Season generously with sea salt, black pepper, and the dried oregano.
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6
Pour in the vegetable broth or water until the vegetables are covered by at least 2 inches of liquid. Drop in the bay leaf.
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7
Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot partially with a lid.
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8
Simmer gently for 30-35 minutes, or until the potatoes and carrots are tender when pierced with a fork.
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9
Optional Texture Tip: For a creamier soup without dairy, take a ladle of the cooked vegetables and a bit of broth, blend them in a small blender, and stir back into the pot.
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10
Remove the pot from the heat. Discard the bay leaf.
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11
Stir in the remaining 1/4 cup of raw extra virgin olive oil. This 'crude' oil addition at the end provides a rich, fruity flavor and silky mouthfeel.
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12
Slowly pour in the fresh lemon juice and add the chopped parsley and dill. Stir well to combine.
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13
Taste and adjust seasoning with more salt or lemon juice if needed. Let the soup rest for 5 minutes before serving to allow the herbs to infuse.
💡 Chef's Tips
Use high-quality Greek Extra Virgin Olive Oil; the flavor of the oil is as important as the vegetables themselves. Don't overcook the zucchini—if you prefer them firmer, add them 10 minutes after the potatoes. Always add the lemon juice and fresh herbs after removing the pot from the heat to preserve their bright color and delicate flavor. If you want a heartier version, you can add 1/3 cup of long-grain rice or small pasta (like orzo) during the last 15 minutes of simmering. For a truly authentic touch, use celery root (celeriac) instead of just stalks; it provides a deep, earthy aroma typical of Greek soups.
🍽️ Serving Suggestions
Serve hot in deep bowls with a thick slice of crusty sourdough or traditional Greek lagana bread. Top with a generous crumble of salty Feta cheese for a tangy contrast. Pair with a side of Kalamata olives and some pickled green peppers (peperoncini). A crisp, dry Greek white wine like Assyrtiko complements the lemony notes of the soup beautifully. For extra protein, serve alongside a piece of grilled fish or a few slices of cured meat.