Vegetable soup
Servings 5 people


  • 2 potatoes
  • 2 medium zucchini
  • 1 large stalk celery
  • 1 large leek
  • 2 large carrots
  • 1 medium onion finely chopped
  • 1 bunch parsley finely chopped
  • 1 bunch dill finely chopped
  • 1 tbs flour
  • ½ cup ACAIA or Aeolian Olive extra virgin olive oil
  • 1 vegetable cube
  • juice of 1 lemon
  • salt pepper to taste


  • Wash and cut all vegetables, except the onion, into small pieces; cover with water in a saucepan and boil for approximately 20 minutes.
  • Drain the vegetables, place in blender and chop finely, without mashing.
  • In a large saucepan, heat up the ACAIA or Aeolian Olive extra virgin olive oil and sauté the onion.
  • Add the flour to the onion and stir.
  • Add the vegetables to the onion mixture, the vegetable cube, salt, pepper, and lemon juice.
  • Let all the ingredients boil in the saucepan until the soup has thickened.


You may use any other vegetables of your choice.

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