A bowl of warmth, comfort, and Greek simplicity.There are some recipes that don’t just fill your plate — they fill your heart.

This is one of them.

My Yiayia’s beef and leek soup wasn’t fancy or complicated. It was the kind of meal that came together slowly, filling the house with the smell of olive oil, lemon, and sweet leeks simmering on the stove. She never used flour, butter, or cream to thicken it — just a bit of grated zucchini.

That was her secret. It gave the soup a natural creaminess, light but rich, the kind that wraps around every spoonful like a hug.

On cold winter days, this soup meant comfort. It meant home. A few pieces of tender beef, soft potatoes, golden leeks, and that bright touch of lemon at the end — simple ingredients that become magic together.

Serve it with a slice of good bread, and take your time with it.Because that’s how Yiayia cooked — with time, care, and love.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg (2.2 lb) beef (shoulder or shank), cut into medium pieces

4–5 leeks, cleaned and cut into thick slices

4 – 6 medium potatoes, peeled and cut in half

2 medium zucchini, grated

1 large onion, finely chopped

½ cup extra virgin olive oil

Juice of 1 lemon (or more to taste)

Salt and freshly ground pepper

A little chopped dill (optional)

About 1½ liters (6 cups) warm water

Directions

In a large pot, heat the olive oil and brown the beef on all sides. Add the onion and sauté until soft and fragrant.

Add enough warm water to cover the meat. Season with salt and pepper. Cover and simmer over low heat for about 1½ hours, until the beef is tender.

Add the leeks, potatoes, and grated zucchini. Stir gently and cook for another 30–40 minutes, until everything is soft and the soup thickens naturally.

Once the soup has reduced slightly and become creamy from the zucchini, remove from heat. Stir in the lemon juice (and dill, if using).

Serve warm with fresh bread. The broth should be slightly thick, lemony, and full of sweetness from the leeks — a true taste of home.

Tip:Yiayia used the grated zucchini trick so the soup would be rich and velvety — no eggs, no flour, just pure Mediterranean simplicity.