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Lemony Greek Soup
Serves 6
Bursting with vibrant flavours, this soup marries many classic Mediterranean ingredients. The fresh brightness of lemon and dill complement the heartiness of beans, kale, and artichokes, which are packed with nutrients. Though comforting on a cool day, this soup is also satisfying all year round.
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Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 leek, whites and light green parts, washed and diced
- 2 garlic cloves, peeled and crushed
- 6 cups (1.5 L) low-sodium chicken or vegetable stock
- 1 lemon, zested and juiced
- 2 - 14 oz (400 mL) cans cannellini beans, rinsed and drained
- 1 - 14 oz (400 mL) can artichoke hearts, drained and chopped
- 4 cups (1 L) chopped kale, stems removed
- 2/3 cup (160 mL) chopped fresh dill
- Salt and pepper, to taste (optional)
- Crumbled feta, to serve (optional)
Nutrition
Per serving:
- calories 183
- protein 10 g
-
total fat
3 g
- sat. fat 0 g
-
carbohydrates
33 g
- sugars 6 g
- fibre 12 g
- sodium 289 mg
Directions
01
In large saucepan, heat olive oil over medium heat. Add leek and garlic and sauté for 3 to 4 minutes. Add stock, lemon zest and juice, beans, artichokes, and kale and bring to a boil. Simmer for 5 to 10 minutes to bring all flavours together. Turn off heat.
02
Stir in dill. Season with salt and pepper, and top with feta, if using. Serve immediately.
