Greek tomato soup
Description
The soup is simple and quick to prepare. If you use canned beans, cooking the soup won't take long. By the way, beans canned in tomato or spicy sauce will also work well—just add the liquid from the can to the soup. Root celery can be substituted with stalk celery. Give it a try! Ladle into bowls and serve.
Instructions
- 1
Step 1
Bring the broth or water to a boil. Add the celery root cut into strips and bring to a boil again.
- 2
Step 2
Add carrots cut into strips and half an onion, finely chopped. Cook for about 5 minutes. Add canned beans, after draining the liquid and rinsing with cold water.
- 3
Step 3
Blend the tomatoes in their own juice and add to the soup. Season the soup with salt to taste. Cook for another 5 minutes.
- 4
Step 4
Add bay leaf and oregano to the soup. Cover the pot with a lid, turn off the heat, and let it steep for about 20 minutes.
- 5
Step 5
When serving, add half a thinly sliced onion, a few olives and capers, and parsley. Drizzle with olive oil and serve.