One chilly evening, I stood in my kitchen. The smell of soup filled the air. It reminded me of Mediterranean markets.
There, I saw friends laughing and sharing meals. These moments made me want to make soups that warm and nourish. Mediterranean soups offer healthy recipes, like lentil and Greek soups, and even Moroccan ones.
Let’s explore these delicious vegetarian soups together. They’re sure to please anyone’s taste!
Table of Contents
Lentil Soup (Shorbat Adas)
Lentil Soup, also called Shorbat Adas in Arabic, is loved in many Mediterranean homes. It’s a tasty vegetarian soup full of protein and fiber. To make this soup, I use 1 cup of lentils, 1 diced onion, 1 chopped carrot, 2 minced garlic cloves, 1 teaspoon cumin, 4 cups vegetable broth, and salt.
To make this yummy Shorbat Adas, I first sauté the onion and garlic for 5 minutes. Then, I add the carrot, lentils, cumin, and broth. It simmers for 30 minutes until the lentils are soft. I blend some of the soup for a creamier taste.
Adding fresh herbs and a squeeze of lemon makes the soup even better. This lentil soup is a top pick in Mediterranean recipes. It’s also a comforting meal for those who want a healthy vegetarian option.
Avgolemono (Greek Lemon Chicken Soup)
Avgolemono soup is a favorite in Greece. It’s made with chicken broth, eggs, and lemon juice. This mix makes a soup that’s both warm and fresh.
To make this soup, I use simple ingredients. I start with a whole chicken, 1 cup of rice, 4 cups of chicken broth, 2 eggs, and 2 lemons. First, I boil the chicken until it’s done. Then, I shred it and add it back to the pot.
I cook the rice in the broth to soak up all the flavors. Then, I mix eggs and lemon juice. I slowly add hot broth to this mix. This makes the soup creamy without using cream.
The soup is a warm, comforting bowl of Avgolemono. It’s perfect for a cozy night or to share with family.
| Ingredient | Quantity |
|---|---|
| Whole Chicken | 1 |
| Rice | 1 cup |
| Chicken Broth | 4 cups |
| Eggs | 2 large |
| Lemon Juice | Juice of 2 lemons |
Hommus Soup
Hommus soup is a tasty twist on the classic chickpea dip. It mixes Mediterranean flavors with a warm soup. To make it, I use chickpeas, vegetable broth, tahini, lemon juice, and garlic.
Making it is easy. I blend chickpeas, tahini, lemon, and garlic until smooth. Then, I heat the broth and add the chickpea mix. Letting it simmer for ten minutes makes it taste great. I top it with olive oil and paprika for extra flavor.
This vegan soup is both comforting and healthy. It’s perfect for a meal, with its warm taste and hommus feel. I love it as a starter or main dish, thanks to its delicious and nutritious qualities.
Harira (Moroccan Soup)
Harira soup is one of my favorite Moroccan soups. It’s full of flavor and warmth. It’s great for cold evenings or when I want something cozy.
This soup is often eaten during Ramadan. It shows the heart of Moroccan cooking at home.
To make this soup, I use lentils, chickpeas, onion, tomato, and spices. The ingredients are simple, but the smell is amazing.
I start by cooking the onion until it’s soft. Then, I add spices and tomatoes. After that, I add lentils and chickpeas with 6 cups of water. It cooks for about 30 minutes.
Before serving, I add fresh herbs. This makes the soup colorful and tasty. I serve it with bread for a full meal. Harira soup warms my body and soul, reminding me of Morocco’s rich food culture.
Fasolada (Greek Bean Soup)
Fasolada is known as Greece’s “national dish.” It’s a healthy vegetarian soup. To make it, I use simple, good ingredients.
- 1 can of white beans
- 1 can of diced tomatoes
- 1 diced onion
- 2 chopped carrots
- 1 stalk of celery
- Fresh herbs such as oregano and thyme
I start by heating olive oil. Then, I cook the onion, carrots, and celery until they’re soft. The kitchen smells great as they cook.
Next, I add diced tomatoes and beans, with four cups of water. It boils, making the kitchen smell even better. I let it simmer for 20-30 minutes.
After simmering, I add salt, pepper, and herbs. Serving it hot, with olive oil, makes it even better. Fasolada is not just tasty but also healthy. It’s perfect for a main meal or starter.
Chickpea and Spinach Soup
This Chickpea and Spinach Soup is quick and healthy. It’s great for weeknight dinners. It has chickpeas, vegetable broth, spinach, onion, and spices like cumin and coriander.
To make this spinach soup, I sauté the onion first. Then, I add chickpeas and spices for a few minutes. Next, I add vegetable broth and simmer for 15 minutes. Before serving, I add fresh spinach, which wilts nicely.
This soup is a great example of Mediterranean soups. It’s full of protein and iron. It’s simple but very satisfying, making any meal better.
Borscht (Eastern Mediterranean Beet Soup)
Borscht soup is known for its Eastern European roots. But it also fits well in Eastern Mediterranean soups. Its vibrant color and earthy flavors make it inviting and nutritious.
My favorite beet soup recipe starts with roasting three medium beets. They need to be tender and aromatic. Then, I peel and chop the beets.
I sauté one diced onion and two carrots in a pot until they soften. Adding the chopped beets and vegetable broth makes a hearty base. The soup simmers for about 30 minutes, blending flavors.
To serve, I top the hot soup with sour cream and fresh dill. This adds creaminess and makes the soup look great. It’s perfect for gatherings or cozy nights.