Traditionally made in a clay pot known as a skepastaria, Revithia is a Sunday staple on the Greek island of Sifnos. For our take on this bright and comforting vegetarian soup, we’ve called for canned chickpeas to cut prep time and added feta cheese at the end for a salty and rich finish. For an extra delicious experience, we recommend pairing your warm bowl of soup with crusty bread and a glass of red wine.
- ½ medium red onion, finely chopped
- 3 cloves garlic, grated
- 1 celery stalk, finely chopped
- 1 tsp dried oregano
- 1 bay leaf
- ⅓ cup extra virgin olive oil, plus 1 tbsp, separated
- 2 cups vegetable stock
- ⅓ cup fresh lemon juice
- 2 (14 oz) cans chickpeas, drained and rinsed
- 6 oz feta cheese, crumbled
1) Add ½ medium red onion, 3 cloves garlic, 1 stalk celery, and 1 tsp oregano to a Suvie pan and drizzle with 1 tbsp olive oil and season with ¼ tsp salt and ¼ tsp fresh ground pepper. Place pan in Suvie and broil for 15 minutes or until golden brown.
2) Remove pan from Suvie. Add 1 bay leaf, ⅓ cup olive oil, 2 cups vegetable broth, ⅓ cup fresh lemon juice, and 2 cans chickpeas to the pan and stir. Load pan into the bottom zone of Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 1 hour
Top Zone: None
3) After cooking, remove the pan from your Suvie, discard the bay leaf, and stir. To serve, divide soup between bowls and top with 1 oz crumbled feta cheese.
Nutritional Information per serving (6 servings per recipe): Calories 319, Total Fat 17.8g, Total Carbohydrates 23.3g, Total Sodium 701.9mg, Total Protein 14.5g