Feta in your soup? Absolutely, when it's Greek veggie soup

ATHENS - What Parmesan is for Italians, feta is for Greeks. From a breakfast omelette to a midnight snack, you can’t be without feta in Greece. 

In this classic vegetable soup, feta is the star, topping things off in cubes together with chopped parsley, letting the saltiness and freshness crown a Greek dish that tastes just as good on hot days as it does on cool evenings. 

The recipe serves four.

Greek veggie soup

Ingredients:

•2 tbsp olive oil

•250 g onion, chopped

•2 garlic cloves, finely chopped

•2 tbsp tomato paste

•150 g celery, thinly sliced

•250 g carrots, finely diced

•250 g courgette, finely diced

•400 g tinned peeled tomatoes, roughly chopped

•150 g fennel, cut into fine strips

•250 g leek, cut into thin rings

•250 g sweet potato, finely diced

•2 tsp thyme, fresh or dried

•1.25 liters vegetable stock

•Juice of half an organic lemon

•Salt and pepper

•180 g feta, finely diced

•2 tbsp fresh parsley, chopped

Method:

1. Heat the olive oil in a large soup pot and sweat the chopped onion until translucent. Add the garlic and sweat briefly. Stir in the tomato paste and lightly fry it off.
2. Add the remaining vegetables - diced and sliced - to the pot and mix everything together well.
3. Add the thyme and pour in the vegetable stock. Leave the soup to cook for 8 to 9 minutes.
4. Add the lemon juice and season everything with salt and pepper.
5. Serve scattered with feta cubes and parsley.

Copyright 2026 Tribune Content Agency. All Rights Reserved.