Zeytinyağlı Çorba

Zeytinyağlı Çorba is a warm and comforting Turkish vegetable soup, enriched with olive oil and seasoned with fresh herbs. This delightful dish showcases the vibrant flavors of seasonal vegetables, making it a nourishing choice for any meal.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Carrot - 1 medium, diced
• Potato - 1 medium, diced
• Zucchini - 1 medium, diced
• Bell pepper - 1 small, diced
• Garlic - 2 cloves, minced
• Tomato - 1 medium, chopped
• Vegetable broth - 500 ml
• Water - 200 ml
• Dried mint - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced carrots, potatoes, zucchini, and bell pepper to the pot, stirring well.
5. Cook the vegetables for about 5 minutes, stirring occasionally.
6. Add the chopped tomato, vegetable broth, and water to the pot, and bring to a boil.
7. Once boiling, reduce the heat to low and add dried mint, salt, and black pepper to taste.
8. Cover the pot and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
9. Stir in the lemon juice before serving.
10. Ladle the soup into bowls and garnish with fresh parsley.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.7 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and fat, making it a heart-healthy option.

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