3 מתכונים למרקים לסתיו

מצרכים

• 5 tbsp extra virgin olive oil, divided
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced, divided
• 2-3 carrots, peeled and chopped
• 1 medium russet potato, peeled and diced
• Kosher salt, to taste
• 2 tbsp tomato paste
• 6 cups low-sodium vegetable broth
• 2 tsp Aleppo pepper, divided
• 1 tsp cumin
• 1/2 tsp coriander
• 1 cup red lentils, picked over and rinsed
• 1 large lemon, cut into wedges
• Instructions: Sauté onion, half the garlic, carrots, and potato in 2 tbsp olive oil until softened. Stir in tomato paste, then add broth, half the Aleppo pepper, cumin, and coriander. Add lentils and boil 4-5 minutes, then simmer covered 15-20 minutes until tender. Blend until smooth. Warm remaining olive oil with remaining Aleppo pepper and garlic until golden and red, then pour over soup. Serve with lemon wedges.
• RECIPE 2: AVGOLEMONO (GREEK LEMON CHICKEN SOUP)
• Extra virgin olive oil
• 1/2-1 cup finely chopped carrots
• 1/2-1 cup finely chopped celery
• 1/2-1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper, to taste
• 2 cooked boneless chicken breasts, shredded (or 6-8 oz rotisserie chicken)
• 1/2 cup fresh lemon juice
• 2 large eggs
• Fresh parsley, for garnish (optional)
• Instructions: Sauté carrots, celery, and green onions in olive oil, then add garlic. Add broth and bay leaves, bring to a boil, then stir in rice with salt and pepper. Simmer 20 minutes until rice is tender; add shredded chicken. Whisk lemon juice and eggs, temper with a couple ladles of hot broth, then stir into the s