Moussaka Soup
Preparation time
Cooking time
Total time
A hearty thick and silky soup that is a twist on moussaka and ratatouille.
Recipe type: Soups
Cuisine: Greek
Servings: 6
  • 4 tablespoons olive oil
  • 1 kg bavette steak, cubed 2cmx2cm dredged in flour
  • 2 large onions, chopped finely
  • 4 large aubergines, chopped 2cmx2cm
  • 1 pepper chopped optional
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 62.5ml sweet wine, red
  • 3 bay leaves
  • 1 tin chopped tomatoes
  • 1 tin of water
  • 1 beef stock cube
  • salt and pepper to taste
  • To serve
  • flat-leaf parsley chopped
  1. In a pressure cooker fry the onions until translucent, add the peppers, courgettes, aubergines until they have taken colour, add the cubed beef.
  2. Pour in the tin of chopped tomatoes and a tin full of water, a few bay leaves, a glug of sweet red wine,
  3. Cook for half an hour and then enjoy bowl of moussaka soup.
If you do not have a pressure cooker make the soup on the stovetop.
Keep the steak aside.
Follow the recipe for the vegetables and add the water reducing the soup for around 35 minutes or until the vegetables are tender.
For the steak, dredged in flour and fry in a frying pan until sealed, but still rare.
Add to the meat to the soup for 5 minutes and serve immediately or test a piece of meat to check that it is cooked through and tender.
Any overcooking will lead to the meat being very chewy if you do overcook the meat simmer for another 30 minutes until the meat tenderises.
Recipe by Marissa's Recipes & Ideas at