Mediterranean Veggie Soup (gf/v)

It’s finally soup season, and I am excited to share one of my favorite soups: Mediterranean Veggie. Some of you might recognize it from our menu when we first opened. If you don’t like spice, skip the Aleppo pepper and cut the black pepper in half. If you want to use it, Aleppo can be found at specialty spice shops or online. It’s a very flavorful, mildly spicy crushed red pepper, and we use it frequently at Evexia. 

Enjoy! JJ

Mediterranean Veggie Soup (gf/v)

1 c chopped onions
1 c chopped carrots
2 tbsp pure olive oil or other high-heat oil
1 c chopped zucchini
14-1/2 oz can diced tomatoes
5 cups water
2 tbsp vegetable bouillon (I like Better Than Boullion)
1/4 c sundried tomatoes, minced
1 tsp salt
2 tsp black pepper
1/2 tsp Aleppo pepper
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
1 can garbanzo beans, drained and rinsed
2 cups baby spinach
1 tbsp lemon juice (save for end)

Serves 8. Sautee the onions and carrots in oil with salt, pepper, and Aleppo for about 5 minutes over medium-high heat until the veggies have softened. Add the rest of the ingredients except lemon juice and bring to a boil. Reduce heat and simmer for about 20 minutes. Add lemon juice, then taste and adjust seasoning as needed. Serve with a nice piece of crusty bread, a drizzle of balsamic glaze, and/or some parmesan cheese.