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
- 400 ml hot water or vegetable stock
Instructions
- Heat 5 tablespoons of olive oil in a medium pot over moderate heat.
- Sauté minced onion and garlic until soft and translucent.
- Add potatoes, zucchini, peas, and carrots; cook for about 5 minutes while stirring occasionally.
- Stir in tomato paste and cook for an additional minute.
- Mix in diced fresh tomatoes, season with sea salt, and cook for another 2 minutes.
- Pour hot water or vegetable stock to cover the ingredients.
- Cover the pot and simmer on low heat for 40 to 50 minutes until vegetables are tender.
- Stir in remaining olive oil and fresh dill; adjust seasoning if needed.
- Let sit covered for 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg