Vegetable soup

A soul-soothing bowl of delicious vegetable soup, perfect for lunch or dinner paired with crusty bread!

Number of portions



  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 2 medium potatoes, peeled and diced
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 4 cups vegetable broth + 1 cup water
  • 1 C diced tomatoes (preferably cheery)
  • 1 cup corn (I used thawed from frozen)
  • 1 handful spinach or kale
  • 1 cup diced pumpkin
  • 1 bay leaf
  • ¼ cup parsley, chopped
  • 1 tbsp freshly squeezed lemon juice, more to taste
  • 1½ tsp salt, more to taste
  • Freshly ground black pepper


  1. Heat oil in a large stockpot over medium-low heat. Once hot, add onion, garlic and a teaspoon o salt and cook about 8 minutes. Add the oregano, thyme and carrots, celery, potatoes and cook for 5 more minutes, stirring often.
  2. Add broth, water, cheery tomatoes, corn, pumpkin, bay leaf, and several grinds of pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.
  3. Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don’t be shy, I added lots of salt!) and pepper. Serve hot with crusty bread.

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