A hearty, Greek-style winter vegetable soup-stew made with sturdy stock, greens and chickpeas, and thickened with egg and yoghurt I have just returned from a trip to Mexico, where I was struck by the stocks I saw simmering on every stove – broths ladled over greens and flowers, or tender offcuts of meat, or in bases of dried shrimp and seafood. In all cases, these broths were seasoned with local herbs, dried chillies and spices. Countries with deep-rooted food cultures are often skilled at celebrating the goodness in a bowl of soup. Here is one inspired by holidays in Greece. UK readers: click to buy these ingredients from Ocado Continue reading...
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