Trahanas soup with extra virgin olive oil

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Ingredients

260gr. Trahanas by Vaoni (sweet)
1/4 teacup of Vaoni olive oil
1 dried onion
2 spring onions
2 leeks (only the white part of the leek)
1/2 teacup of red dry wine
1 cube vegetable broth (in 0.5 lit)
2 tablespoons of tomato paste
1 teaspoon dried mint
1 pinch of salt
pepper
paprika (sweet)
feta cheese or gouda cheese

In a casserole-type pan warm VAONI extra virgin olive oil and saute very gently the finely chopped dried onion, spring onions and the leeks for ten
minutes over a very low heat until they get a light color. Then pour wine and wait for the alcohol to evaporate, after that, pour the vegetable broth and add the paste tomato, salt, pepper, dried mint and about 1,7 – 1,8 lit of hot water.
Reduce the heat and allow the contents of the pot to boil for 10 minutes and stir. Then, add Trahana by Vaoni and boil for 5-10 minutes, depending how you want trahana. Let simmer and stir until soup thickens.

Serve the soup hot with grated feta cheese and paprika on top.

Remember to stir often and if necessary add more hot water little by little. If you don’t have feta cheese, another good option is gouda cheese.

Recipe source

Trahanas soup with extra virgin olive oil, 3.8 out of 10 based on 90 ratings

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