30+ Easy Mediterranean Soup Recipes for Cozy Nights and Light Lunches

Mediterranean cuisine is known for its vibrant, fresh ingredients and healthy, balanced dishes, and when it comes to comfort food, nothing quite compares to a warming bowl of soup.

The Mediterranean diet offers a wide array of flavors, from savory broths to creamy, velvety textures, all enhanced by the use of olive oil, fresh herbs, and seasonal vegetables.

Whether you’re in the mood for a light, chilled soup like gazpacho or a hearty, warming bowl of lentil or chicken soup, the Mediterranean has something to offer for every taste and occasion.

In this blog article, we’ve curated a collection of over 30 Mediterranean soup recipes that will take you on a flavorful journey through countries like Greece, Turkey, Spain, Italy, and beyond. From rich and creamy to light and refreshing, these soups are perfect for every season and meal.

Packed with fresh ingredients and bold flavors, these recipes will become staples in your kitchen, giving you a taste of the Mediterranean in every spoonful.

So grab your pot, gather your ingredients, and get ready to discover your new favorite Mediterranean soup recipe!

30+ Easy Mediterranean Soup Recipes for Cozy Nights and Light Lunches

From the creamy and comforting Greek Avgolemono Soup to the light and refreshing Spanish Gazpacho, Mediterranean soups are incredibly versatile, offering something for everyone.

Whether you’re craving something warm and hearty for a cold evening or a chilled dish to cool off on a hot summer day, these soups will satisfy both your taste buds and your appetite.

Plus, many of these recipes are easy to make, nutritious, and full of the fresh, bold flavors that define Mediterranean cooking.

By exploring the Mediterranean soup recipes in this list, you’ll not only expand your culinary repertoire but also enjoy the health benefits associated with this time-honored cuisine.

Enjoy these recipes for a cozy dinner, a light lunch, or a crowd-pleasing appetizer. The Mediterranean way of eating is all about balance, and with these soups, you’ll be enjoying a wholesome, delicious meal in no time.

Mediterranean Chickpea and Spinach Soup

This Mediterranean Chickpea and Spinach Soup combines hearty chickpeas with fresh spinach, garlic, tomatoes, and Mediterranean spices. It’s a perfect balance of protein-rich legumes and vibrant greens, offering both comfort and nourishment in every spoonful. The addition of lemon juice adds a zesty tang that brightens the entire dish, making it an ideal choice for a healthy lunch or dinner. This soup is both vegan and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Stir in the cumin, paprika, and turmeric, allowing the spices to bloom for about 1 minute.
3. Add the chickpeas, vegetable broth, and diced tomatoes to the pot. Bring to a simmer, and cook for 15-20 minutes, letting the flavors meld together.
4. Stir in the fresh spinach and cook for an additional 2-3 minutes, until wilted.
5. Season with salt, pepper, and lemon juice, adjusting to taste.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Mediterranean Chickpea and Spinach Soup is a wholesome and satisfying dish that’s full of bold, aromatic flavors. The combination of chickpeas and spinach provides a rich texture, while the broth and spices infuse it with Mediterranean warmth. The lemon juice adds the perfect finishing touch, enhancing the soup’s freshness. Whether you’re looking for a quick weeknight meal or a light yet filling lunch, this soup is sure to become a staple in your kitchen.

Greek Lentil Soup (Fakes Soupa)

Greek Lentil Soup, or Fakes Soupa, is a traditional dish known for its rich flavors and simplicity. Made with earthy lentils, carrots, onions, and garlic, it is cooked with olive oil and seasoned with bay leaves, thyme, and vinegar to bring out the natural sweetness of the vegetables. This soup is perfect for a comforting meal that’s both hearty and nutritious, and it is naturally vegan and gluten-free. Ideal for any season, Fakes Soupa is a Mediterranean classic that fills you up without weighing you down.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon dried thyme
• 6 cups vegetable broth
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish
• Optional: A drizzle of extra virgin olive oil for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and garlic, and sauté for 5 minutes until softened.
2. Add the rinsed lentils, bay leaf, and thyme, stirring to combine with the vegetables.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 30-40 minutes, or until the lentils are tender.
4. Season the soup with salt, pepper, and red wine vinegar. Stir to combine, and adjust the seasoning as necessary.
5. Remove the bay leaf, then ladle the soup into bowls. Garnish with fresh parsley and a drizzle of olive oil, if desired.

Greek Lentil Soup is the epitome of Mediterranean comfort food. The hearty lentils and vegetables create a satisfying base, while the red wine vinegar adds just the right amount of tang to balance the richness of the olive oil. This soup is a wonderful, light option that still packs a punch in terms of flavor, and it’s perfect for meal prep, as it gets even better the next day. Serve it with crusty bread, and you’ve got a truly satisfying, wholesome Mediterranean meal.

Turkish Red Lentil Soup (Mercimek Çorbası)

Turkish Red Lentil Soup, or Mercimek Çorbası, is a warm and inviting soup that highlights the earthy, slightly sweet flavor of red lentils. It’s typically spiced with cumin, paprika, and a hint of lemon, giving it a well-rounded, comforting taste. Often served with a side of lemon wedges, this soup is a staple in Turkish households and is incredibly easy to make. Whether you’re looking for a quick meal or something to warm you up on a chilly evening, this soup is a great option for a simple yet satisfying dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 carrot, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth or water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh parsley for garnish
• Optional: Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot, sautéing for 5 minutes until soft.
2. Stir in the red lentils, cumin, and paprika, letting the spices toast for 1-2 minutes.
3. Add the vegetable broth or water to the pot and bring to a boil. Once boiling, reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are fully cooked and the soup has thickened.
4. Season with salt, pepper, and lemon juice, then use an immersion blender to puree the soup to your desired consistency. (You can also leave it chunky if you prefer.)
5. Ladle the soup into bowls and garnish with fresh parsley and a wedge of lemon on the side.

Turkish Red Lentil Soup is a simple yet flavorful dish that combines wholesome ingredients with Mediterranean spices. The creamy texture of the red lentils paired with the bright lemon juice and earthy spices creates a soup that’s both comforting and full of depth. Mercimek Çorbası is an excellent choice for a light but filling meal, and it’s perfect for a healthy lunch or dinner. This soup is a great introduction to Turkish cuisine, and once you try it, you’ll want to make it a regular part of your menu rotation.

Moroccan Harira Soup

Moroccan Harira is a rich, flavorful soup that blends tomatoes, lentils, chickpeas, and lamb or beef with fragrant spices like cinnamon, turmeric, and ginger. Traditionally served during Ramadan to break the fast, it’s a hearty and nourishing dish that is both comforting and filling. With its complex spices and wholesome ingredients, this soup offers an authentic taste of Moroccan cuisine. The combination of legumes and tender meat creates a perfect balance of protein and fiber, while the fresh herbs and lemon juice elevate the flavor profile to a new level.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried lentils
• 1/2 cup canned chickpeas, drained and rinsed
• 1/2 lb lamb or beef (optional), cubed
• 4 cups chicken or vegetable broth
• 2 tablespoons tomato paste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup vermicelli noodles (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the cumin, cinnamon, turmeric, ginger, and paprika to the pot, stirring to toast the spices for 1-2 minutes.
3. Stir in the diced tomatoes, tomato paste, lentils, chickpeas, and cubed meat (if using). Pour in the broth and bring the mixture to a boil.
4. Reduce the heat and simmer uncovered for 30-40 minutes, or until the lentils are tender and the meat is cooked through.
5. Add the vermicelli noodles (if using) and cook for an additional 5-7 minutes.
6. Stir in the cilantro, parsley, and lemon juice. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with additional fresh herbs if desired.

Moroccan Harira is the perfect example of a soul-satisfying Mediterranean soup. Its deep, aromatic flavors from the spices and herbs, along with the heartiness of lentils, chickpeas, and optional meat, make it a complete and filling meal. With the addition of fresh cilantro and lemon juice, this soup has layers of flavor that make each spoonful a delight. Ideal for a festive meal or a hearty weeknight dinner, Harira is a comforting dish that brings a taste of Morocco into your home.

Italian Minestrone Soup

Minestrone is a classic Italian soup packed with vegetables, beans, pasta, and a rich tomato-based broth. It’s a perfect dish for using up seasonal produce, as the ingredients can vary based on what’s in season. This soup is both nutritious and filling, thanks to the beans and pasta, and it’s loaded with vegetables like zucchini, spinach, and tomatoes. With a drizzle of olive oil and a sprinkle of Parmesan, Minestrone becomes a heartwarming meal that embodies the essence of Italian home cooking.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (e.g., ditalini or elbow macaroni)
• 2 cups fresh spinach, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for about 5 minutes until the vegetables soften.
2. Add the garlic and zucchini to the pot, cooking for another 2 minutes.
3. Stir in the diced tomatoes, vegetable broth, cannellini beans, and dried herbs (basil and oregano). Bring the soup to a boil.
4. Once boiling, reduce the heat and simmer for 15-20 minutes, allowing the vegetables to cook through.
5. Add the pasta and cook according to package instructions, about 8-10 minutes, until al dente.
6. Stir in the spinach and cook for another 2-3 minutes until wilted.
7. Season the soup with salt and pepper, adjusting to taste.
8. Ladle the soup into bowls and garnish with fresh parsley or basil. Serve with grated Parmesan cheese, if desired.

Italian Minestrone Soup is a versatile and comforting dish that can be enjoyed year-round. With its fresh vegetables, hearty beans, and pasta, it’s a complete meal in a bowl. The combination of herbs and the rich tomato broth creates a flavorful base that’s perfectly complemented by the addition of spinach and Parmesan cheese. Whether served as a starter or a main dish, Minestrone brings a taste of Italy to your kitchen with every spoonful.

Lebanese Lentil Soup (Shorbat Adas)

Lebanese Lentil Soup, known as Shorbat Adas, is a simple, yet flavorful soup made from red lentils, onions, garlic, and a variety of spices. Often enjoyed as a starter or light meal, this soup is comforting and nutritious, offering a rich, earthy flavor with a hint of tanginess from lemon. It’s a staple in Lebanese homes, especially during the colder months, and is both vegan and gluten-free. The use of cumin and coriander gives the soup a distinctly Middle Eastern flavor, making it a delightful introduction to Lebanese cuisine.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, coriander, and turmeric, cooking for 1-2 minutes to toast the spices.
3. Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, until the lentils are tender.
4. Use an immersion blender to puree the soup to your desired consistency. For a smoother texture, blend completely; for a chunkier texture, blend just partially.
5. Season the soup with salt, pepper, and lemon juice to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro or parsley.

Lebanese Lentil Soup (Shorbat Adas) is a deliciously comforting dish with a beautiful balance of earthy lentils and aromatic spices. The bright citrus from the lemon juice adds a refreshing contrast to the rich, warming flavors. It’s simple yet incredibly satisfying, and its vegan and gluten-free nature makes it suitable for various dietary needs. This soup is not only a fantastic introduction to Lebanese cuisine but also a great option for a healthy, easy-to-make meal.

Greek Avgolemono Soup

Avgolemono is a traditional Greek soup made with a delicate lemon-egg mixture that creates a creamy, tangy broth. Often paired with chicken and rice, it is a comforting and light soup that feels both luxurious and nourishing. The combination of lemon’s brightness and the smoothness of eggs creates a velvety texture that is rich without being heavy. This soup is perfect for cozy evenings, offering the warmth of a classic chicken soup with a refreshing twist.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup cooked rice
• 3 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Stir in the oregano and cook for another minute.
3. Pour in the chicken broth and bring the soup to a simmer. Add the cooked chicken and rice, and cook for another 5-7 minutes until heated through.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Slowly ladle a bit of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
6. Gradually pour the egg mixture into the soup, stirring constantly. Continue to cook over low heat for 3-5 minutes, making sure the soup does not boil (this will prevent the eggs from curdling).
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh dill or parsley.

Greek Avgolemono Soup is a soothing dish that combines the flavors of tender chicken, fragrant herbs, and a rich, tangy broth. The velvety texture from the egg-lemon mixture offers a unique creaminess, making it a comforting yet light option for any season. Whether you’re looking to warm up on a chilly evening or enjoy a refreshing meal with citrus brightness, Avgolemono is a perfect choice that captures the essence of Greek cooking.

Turkish Red Lentil Soup (Mercimek Çorbası)

Turkish Red Lentil Soup, or Mercimek Çorbası, is a simple yet hearty dish that features red lentils as the star ingredient. This vegan soup is made with onions, garlic, carrots, and spices such as cumin and paprika, offering a flavor-packed, nutritious meal. The soup has a creamy consistency thanks to the lentils, and a sprinkle of fresh lemon juice adds brightness. It’s a popular dish in Turkish households, ideal for both warming up during cold weather and offering a light but satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 3 cloves garlic, minced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander (optional)
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot, and sauté for 5-7 minutes until softened.
2. Add the garlic, cumin, paprika, and coriander (if using) to the pot, cooking for another 1-2 minutes until fragrant.
3. Stir in the rinsed red lentils and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and the soup thickens.
4. Use an immersion blender to puree the soup to your desired consistency (you can also blend it in batches using a regular blender).
5. Season with salt, pepper, and fresh lemon juice.
6. Ladle the soup into bowls and garnish with fresh parsley or dill.

Turkish Red Lentil Soup (Mercimek Çorbası) is a warm, flavorful dish that highlights the simplicity of lentils and fresh vegetables. The earthy cumin and paprika combine with the creamy texture of the lentils to create a satisfying soup, while the lemon juice adds a refreshing zing that balances the flavors perfectly. This soup is nourishing, filling, and easy to make, making it a great option for a light meal or as a starter to a larger feast.

Spanish Garlic Soup (Sopa de Ajo)

Spanish Garlic Soup, or Sopa de Ajo, is a robust, flavorful dish from Castile that relies on simple ingredients—garlic, olive oil, and bread—along with a few spices to create an incredibly savory experience. Often enjoyed in colder months or after a long day, this soup is both comforting and invigorating. The rich garlic aroma, combined with the smoky paprika and a touch of eggs for creaminess, makes this a deeply satisfying soup, perfect for a cozy meal.

Ingredients:

• 4 tablespoons olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups chicken or vegetable broth
• 2 cups stale bread, torn into pieces
• 2 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced garlic and sauté for 2-3 minutes, being careful not to let it brown.
2. Stir in the smoked paprika and cumin, cooking for another minute until fragrant.
3. Pour in the chicken or vegetable broth and bring the soup to a simmer.
4. Add the torn bread pieces and cook for 10-12 minutes, until the bread has absorbed the broth and softened.
5. Crack the eggs into the soup and gently stir, allowing them to poach in the hot broth for about 3-4 minutes.
6. Season the soup with salt and pepper.
7. Ladle the soup into bowls and garnish with fresh parsley.

Spanish Garlic Soup (Sopa de Ajo) is a simple yet flavorful dish that showcases the power of garlic in Mediterranean cuisine. The smoky paprika and cumin enhance the depth of flavor, while the bread adds texture and heartiness to the soup. The poached eggs create a creamy richness, making this a truly comforting meal. Perfect for cold evenings or as a restorative dish, Sopa de Ajo is a testament to the beauty of Spanish home cooking with its nourishing simplicity and bold flavors.

Italian Minestrone Soup

Minestrone is a hearty Italian vegetable soup that can be made in endless variations, but it always features a mix of seasonal vegetables, beans, and pasta or rice. The soup is flavored with aromatic herbs and a rich tomato broth, making it a flavorful and satisfying meal. Perfect for any season, Minestrone is not only a great way to use up vegetables, but it’s also a filling, nutrient-packed dish that embodies the simplicity and wholesomeness of Italian cooking.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes, until softened.
2. Add the carrots, celery, and zucchini, and cook for an additional 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, cannellini beans, oregano, and basil. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.
4. Add the pasta and continue to cook for another 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of grated Parmesan, if desired.

Italian Minestrone Soup is the perfect blend of fresh vegetables, beans, and pasta, creating a comforting and nutritious dish. With its rich tomato base and aromatic herbs, this soup is bursting with flavor, while being light enough for any season. Whether enjoyed as a main meal or a starter, Minestrone is a versatile and satisfying choice that captures the essence of Italian home cooking. It’s an excellent way to get your daily dose of vegetables, and it’s always a crowd-pleaser.

Lebanese Lentil Soup (Shorbat Adas)

Shorbat Adas is a traditional Lebanese lentil soup that is incredibly comforting and packed with flavor. Made with red lentils, onions, garlic, and a hint of cumin, this soup is both earthy and aromatic. It’s a simple, vegan dish that is easy to prepare and perfect for a light, nutritious meal. A drizzle of lemon juice just before serving brightens the flavor, making it refreshing as well as hearty. This soup is a staple in Lebanese households and is enjoyed as a nourishing meal, especially during colder months.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes, until softened and fragrant.
2. Stir in the ground cumin and cook for an additional minute.
3. Add the rinsed red lentils and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer and cook for 25-30 minutes, until the lentils are soft and the soup has thickened.
4. Season with salt and pepper to taste.
5. Use an immersion blender to puree the soup to your desired texture (smooth or slightly chunky).
6. Stir in the lemon juice for a fresh, tangy flavor.
7. Ladle the soup into bowls and garnish with fresh parsley.

Lebanese Lentil Soup (Shorbat Adas) is a delightful, nutrient-dense dish that offers a satisfying depth of flavor despite its simple ingredients. The earthy lentils and aromatic cumin combine to create a comforting base, while the splash of lemon juice adds a refreshing kick. It’s a wonderful option for a quick and healthy meal, perfect for vegans or anyone seeking a wholesome soup that is both filling and flavorful. With its rich texture and bright flavors, Shorbat Adas is sure to become a favorite in your Mediterranean soup repertoire.

Moroccan Harira Soup

Harira is a traditional Moroccan soup that is both hearty and fragrant, typically enjoyed during Ramadan but perfect for any time of year. It’s a flavorful blend of tomatoes, lentils, chickpeas, and lamb or beef, cooked with a variety of spices such as cinnamon, ginger, and saffron. The result is a rich, comforting soup with complex layers of flavor, which is further enhanced by a squeeze of lemon before serving. Harira is a meal in itself, offering protein, fiber, and a wealth of spices to warm both the body and soul.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 tomatoes, chopped
• 1/2 cup dried lentils
• 1/2 cup chickpeas (soaked overnight or canned)
• 1/2 pound lamb or beef (optional), cut into small pieces
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups beef or vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish
• Fresh lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking for 5-7 minutes until softened.
2. Stir in the chopped tomatoes, lentils, chickpeas, and lamb (if using). Add the cinnamon, ginger, turmeric, and cumin, cooking for 1-2 minutes until fragrant.
3. Pour in the broth and add the tomato paste. Bring the soup to a boil, then reduce the heat and simmer for 45-60 minutes, until the lentils are tender and the meat is cooked through (if using).
4. Season with salt and pepper to taste.
5. Serve the soup in bowls, garnished with fresh cilantro and a wedge of lemon on the side.

Moroccan Harira Soup is a beautiful blend of bold spices, tender meat (optional), and hearty vegetables. The combination of lentils and chickpeas offers a filling, nutrient-packed base, while the rich broth brings all the ingredients together into a savory, aromatic dish. Harira’s complex flavors make it a standout in Moroccan cuisine, and its rich texture and warmth make it an ideal comfort food. Whether enjoyed as a standalone meal or served with crusty bread, this soup is a wonderful way to experience the vibrant flavors of Morocco.

Greek Avgolemono Soup

Avgolemono is a classic Greek soup known for its tangy, creamy texture made from a combination of eggs, lemon juice, and broth. Often paired with chicken and rice, this soup is a comforting, light yet filling dish. The eggs and lemon juice create a velvety base that thickens the soup and adds a delightful tartness. Avgolemono is a perfect choice when you want a Mediterranean soup that’s both soothing and satisfying, with a unique blend of flavors that make it stand out among traditional soups.

Ingredients:

• 4 cups chicken broth
• 1/2 cup cooked chicken, shredded
• 1/2 cup rice (or orzo)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, bring the chicken broth to a boil over medium heat. Add the rice (or orzo) and cook according to package instructions, about 10-12 minutes, until tender.
2. While the rice is cooking, whisk the eggs and lemon juice together in a bowl until smooth and frothy.
3. Once the rice is cooked, reduce the heat to low. Slowly ladle about a cup of the hot broth into the egg mixture while whisking constantly, to temper the eggs and prevent curdling.
4. Gradually pour the egg mixture back into the pot with the broth, stirring constantly until the soup thickens.
5. Add the shredded chicken to the soup, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley, if desired.

Greek Avgolemono Soup is a rich and comforting dish that showcases the delicate balance of tangy lemon and creamy egg. The chicken and rice provide a wholesome base, while the egg-lemon mixture adds a velvety texture and refreshing brightness. It’s an easy-to-make soup that’s perfect for cozy dinners or special occasions, offering a warm, satisfying taste of Greece in every spoonful.

Turkish Red Lentil Soup (Mercimek Çorbası)

Mercimek Çorbası is a beloved Turkish soup that is both hearty and nutritious. Made with red lentils, onions, carrots, and spices like cumin and paprika, this soup is rich in flavor and can be served as a starter or a main dish. The addition of olive oil gives the soup a smooth texture, and a squeeze of lemon just before serving adds a touch of brightness. This Turkish soup is a great source of plant-based protein and is perfect for those seeking a comforting and flavorful meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 1 carrot, chopped
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika (preferably smoked)
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, and sauté for 5-7 minutes, until softened.
2. Stir in the cumin, paprika, and turmeric, and cook for another minute until fragrant.
3. Add the rinsed lentils and broth, bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, until the lentils are soft and cooked through.
4. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer a bit more texture.
5. Season with salt and pepper to taste.
6. Serve the soup with a squeeze of fresh lemon juice and a sprinkle of parsley.

Turkish Red Lentil Soup (Mercimek Çorbası) is a flavorful and hearty dish that embodies the simplicity and richness of Turkish cuisine. With its vibrant spices and earthy lentils, this soup is both comforting and filling, making it an ideal option for lunch or dinner. The addition of lemon and parsley elevates the flavors, providing a refreshing contrast to the soup’s richness. This soup is not only easy to make but also highly nutritious, offering a perfect balance of protein and fiber.

Spanish Gazpacho Soup

Gazpacho is a refreshing and vibrant cold soup from Spain, traditionally enjoyed during the hot summer months. Made from raw vegetables such as tomatoes, cucumbers, peppers, and onions, this soup is pureed into a smooth, tangy mixture. Olive oil, vinegar, and a hint of garlic add depth to the flavor, while the chill of the soup makes it an incredibly refreshing dish. Gazpacho is a perfect choice for a light, healthy appetizer or a refreshing meal on a warm day.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 cup tomato juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Croutons for serving (optional)

Instructions:

1. Combine the tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor. Puree until smooth.
2. Add the red wine vinegar, olive oil, tomato juice, and season with salt and pepper. Blend again until everything is well combined.
3. Taste the gazpacho and adjust the seasoning if necessary, adding more vinegar or salt to your liking.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve the gazpacho cold, garnished with fresh basil or parsley, and accompanied by croutons if desired.

Spanish Gazpacho Soup is a beautifully refreshing dish that highlights the flavors of fresh, ripe vegetables. The combination of tomatoes, cucumber, and bell pepper creates a vibrant and tangy base, while the garlic, vinegar, and olive oil bring depth and complexity to the soup. Perfect for hot summer days or whenever you need a light, nutrient-packed dish, gazpacho offers a deliciously healthy way to enjoy the flavors of Spain.

Note: More recipes are coming soon!