Mediterranean Lemon-Potato Soup with Feta and Kalamatas

One Year: Sweet Potato Salad with Apples, Dates, and Black Tea Vinaigrette
Two Years: Toasted Marshmallow Crispy Treats
Three Years: “Dirt Bombs” aka Cinnamon-Sugar Doughnut Muffins
Four Years: Cocoa Raspberry Smoothie

Mediterranean Lemon-Potato Soup with Feta and Kalamatas
Makes 8-10 servings

2 tbsp extra virgin olive oil
1 shallot
1/2 red onion
sea salt and freshly ground black pepper
1/2 cup diced red bell pepper
1/3 cup kalamata olives
1/2 tsp red pepper flakes
1 1/2 tsp oregano
juice and zest of two lemons
3 yukon gold potatoes, peeled and sliced thinly with a mandoline
8 cups vegetable stock
feta cheese, lemon zest, and olive oil, for serving

In a large pot, heat olive oil on medium heat. Add shallot and red onion and season with salt and pepper, cooking until translucent. Add bell pepper and allow to soften, about two minutes. Stir in olives, pepper flakes, oregano, and lemon zest and juice. Stir in potatoes. Cover with vegetable stock and bring to a boil, then cover and simmer for 30 minutes, until potatoes are cooked through. To serve, ladle into bowls, then sprinkle with feta cheese and lemon zest and drizzle with olive oil. To store, store in an airtight container and refrigerate. Soup will last up to two days.

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