A simple, nourishing and vegetarian green and yellow soup that I started making last summer in Montreal (at my mother’s request), which is lightly spiced with cumin and coriander seeds and complemented with oregano, rosemary and parsley and brightened with fresh lemon juice, making it a great soup for all seasons !
I make a variety of Spanish-style chickpea soups that are delicious and very hearty, but this Greek version is much lighter and meatless, thus easier to digest, especially if you’re feeling under the weather, as they say.
It’s relatively quick to make and adding some flour at the end (instead of puréeing part of the soup) thickens it and binds it up slightly and nicely, making it seem more consistent.
The fresh herbs and lemon juice brighten it up considerably and some extra herbs and lemon slices should be added towards the end.
That’s my short soup story, so just give it a try ! … :)
