A taste of Lesvos recipes

Hortosoupa (Vegetable soup)

Servings: 5


2 potatoes
2 medium zucchini
1 large stalk celery
1 large leek
2 large carrots
1 medium onion, finely chopped
1 bunch parsley, finely chopped
1 bunch dill, finely chopped
1 tbs flour
½ cup ACAIA or Aeolian Olive extra virgin olive oil
1 vegetable cube
juice of 1 lemon
salt, pepper to taste


1. Wash and cut all vegetables, except the onion, into small pieces; cover with water in a saucepan and boil for approximately 20 minutes.

2. Drain the vegetables, place in blender and chop finely, without mashing.

3. In a large saucepan, heat up the ACAIA or Aeolian Olive extra virgin olive oil and sauté the onion.

4. Add the flour to the onion and stir.

5. Add the vegetables to the onion mixture, the vegetable cube, salt, pepper, and lemon juice.

6. Let all the ingredients boil in the saucepan until the soup has thickened.


You may use any other vegetables of your choice.