Greek Lemon Soup

If you like lemon, you'll love this citrusy Greek lemon soup.

Imagine a simple vegetable soup in a tangy lemony broth that is easy to make and a delight to eat. This interesting ethnic recipe is one of my mother-in-law's recipes and has been in our family for generations. It is simple, delicious, lemony, and healthy. It's one of our favorites.

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I am not certain of the authentic Greek origin of this recipe since my mother-in-law's cooking was influenced by many cultures: her Italian mother, her Egyptian and Armenian neighbors, her Greek friends, and her Syrian mother-in-law. Her cooking reflects the environment she lived in. She loved to try all kinds of cooking.

This is one of my mother's antique bowls from the 1950's!

I attributed this recipe to her Greek friends and called named it a Greek recipe.

It's made with celery, potatoes, zucchini, garlic, lemon, chickpeas, and turmeric. I imagine this frugal recipe was a good meal stretcher for my husband's large family of seven. They often added rice when eating it.

Lemon is a common ingredient in Mediterranean cooking. This flavorful soup is extra lemony and imparts a tangy flavor to the celery and potatoes. 

Turmeric turns the soup bright yellow while the generous amount of garlic adds a flavor that only garlic can boast. 

Nutritionally, you will not only benefit from antioxidants, vitamins, and minerals, the chickpeas in the soup provide protein as well.

Author of Blog: Judee Algazi

Prep Time: 10 minutes

Cook Time: 30 minutes

Cook Time for IP: 5 minutes (plus pre-heat time)

Serves 4

Ingredients: 

1/4 cup of vegetable broth for sautéing.

6 cloves of garlic, peeled and diced

2 cups of chopped russet potato (about 1 very large)

2 cups of chopped celery

1 cup chopped zucchini

1 teaspoon of turmeric 

1/3 cup of freshly squeezed lemon juice 

3 cups of vegetable broth

2 cups of water (1 cup for the Instant Pot)

1 cup of cooked chickpeas (canned or homemade)

Additional fresh lemon juice to taste

Cracked pepper to taste

Directions For Stove Top:  

Combine garlic, potatoes, celery, zucchini, and turmeric-add to a pot and mix well. Add 1/4 cup of vegetable broth for sautéing and sauté for 2-3 minutes stirring, frequently. Add the 3 cups of vegetable broth, water, chickpeas and lemon juice. Stir and cook covered for 30 minutes (checking occasionally to see if it needs stirring) until potatoes are soft. Add black pepper and additional lemon juice, if desired. 

Directions for Instant Pot: 

 Add garlic, potatoes, celery, zucchini, and turmeric to the bottom of the insert liner in the Instant Pot. Add 1/4 cup of vegetable broth for sautéing and sauté for 2-3 minutes stirring, frequently. Add 3 cups of vegetable broth, water, chickpeas and lemon juice. Secure the lid, close steam valve, and set to pressure cook for 5 minutes. When done, release steam according to the manufacturer's directions. When all steam is released, carefully open the lid. Taste and add pepper and additional lemon juice if desired.,  

Notes: 

1. All of my recipes are entirely gluten-free and after 2020 most recipes are now vegan as opposed to vegetarian prior to 2020, AND after 2021 most recipes are oil-free as well.

Shared on Souper Sundays where anyone can share a soup, salad, or sammie recipe. 

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