Ingredients
Scale
- 12 tablespoons extra virgin olive oil
- 1 medium-sized red onion (minced)
- 2 large garlic cloves (finely chopped)
- 700 grams green peas (fresh or frozen)
- 500 grams potatoes (peeled and cut into 3-4 cm pieces)
- 3-4 small zucchinis (cut into 3 cm thick pieces)
- 2 medium carrots (cut into 1 cm thick slices)
- 3 teaspoons tomato paste
- 2 medium-large ripe tomatoes (diced)
- 2-3 tablespoons fresh dill (finely chopped)
- sea salt to taste
- 400 ml hot water or vegetable stock
Instructions
- Heat 5 tablespoons of olive oil in a large pot over moderate heat.
- Sauté minced onion and chopped garlic until soft.
- Add potatoes, zucchini, peas, and carrots; cook for 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add diced tomatoes; season with salt and pepper; cook for 2 minutes.
- Pour in vegetable stock or hot water; bring to a simmer.
- Cover and reduce heat; simmer for 40–50 minutes until vegetables are tender.
- Stir in remaining olive oil and fresh dill; adjust seasoning if needed.
- Cook uncovered over moderate heat for 10 minutes.
- Allow to rest for 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg