Pulses
Pulse soup from Kefalonia recipe: make it at home
Polysporia is an ancient traditional dish from the Ionian island of Kefalonia. The name literally means “many seeds” or “many grains”. This nourishing vegan, fast-friendly soup is made with a combination of pulses, grains…
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About this dish
What are Pulse soup from Kefalonia?
Polysporia is an ancient traditional dish from the Ionian island of Kefalonia. The name literally means “many seeds” or “many grains”. This nourishing vegan, fast-friendly soup is made with a combination of pulses, grains and aromatic herbs. Polysporia was originally cooked for religious feast days and fasting periods, but today it is valued as a healthy Mediterranean meal full of fibre, plant protein and natural flavour.
Mise en place
Make Pulse soup from Kefalonia yourself
Step by step
How to make Pulse soup from Kefalonia step by step
Method
- 1
Soak the chickpeas, beans and wheat overnight in plenty of water.
- 2
Rinse everything well.
- 3
Put the pulses and grains in a large soup pan.
- 4
Add the water and bay leaves.
- 5
Bring to the boil and skim off any foam.
- 6
Add the onion, carrot and celery.
- 7
Simmer gently for about 1½ to 2 hours.
- 8
Add extra water if needed.
- 9
When everything is soft, add the olive oil.
- 10
Season with salt and pepper.
- 11
Add the lemon juice just before serving.
- 12
Serve hot.
At the table
How to serve Pulse soup from Kefalonia
Kalamata olives
Pickled vegetables
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Griekenland is al sinds 2008 onze passie 18 jaar ervaring • Persoonlijk geselecteerd • Rechtstreeks uit Griekenland
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