All Simple Vegetable Recipes

Greek Potato Soup


  • 2 large Cyprus potatoes, chopped

  • 1 onion

  • 2 tbs olive oil

  • 1 carrot, chopped

  • 2 ripe tomatoes, chopped

  • 4 fl oz (110 ml) yoghurt

  • 1 tsp marjoram or oregano

  • 1/2 tsp fennel seed

  • 2 pts (1.11) vegetable or chicken stock

  • 1 tsp salt, pinch of pepper, freshly ground

  • 2 tsp mint leaves, chopped

  1. Gently fry the onion in the oil until transparent, add the potato, carrot and tomatoes. Season with salt and pepper and mix well to coat all the vegetables with oil. Stir in the yoghurt, pour over the stock and bring to the boil. Cover and simmer gently for 20 minutes.

  2. Serve sprinkled with fresh herbs. This soup can be varied by stirring in the juice of a lemon or 2 tbs tomato puree just before serving.

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