Ingredients

Boil morohaya and cut other vegetables.

Fry minced onion and garlic with olive oil.

Prepare 2 pot and put fried onion in both pot. One for red vegetables and the other green vegetable.

Pour chicken stock and cook. 1 cup to red vegetables and 1.5 cups to green.

Put vegetable bouillon cube and cook. Salt and pepper to taste.

Blend with hand blender well

Pour soup and garnish with Greek yogurt and lemon.

Chicken stock: Cook for 30 minuets in pressure pan.