This Mediterranean-style “Spinach, Rice and Lemon Soup“, typically served in Greece, is one of my favorites! In Greece the name is Avgolemono. The eggs give the soup a velvety texture packed with protein and the lemon adds a punch of tanginess with a dose of vitamin C. Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. Hearty whole grain rice packs good carbs with fiber. If you follow a vegetarian diet, choose vegetable broth instead of chicken broth. This soup makes a satisfying meal, sprinkled with Parmesan cheese and served with crusty wholewheat sourdough bread.
Greek-style Spinach, Rice + Lemon Soup
Choose organic ingredients when available:
- 1 garlic clove, minced
- ½ large white onion, diced
- 1/4 teaspoon red pepper flakes
- 5 ounces fresh baby spinach
- 3/4 cup Arborio or sprouted rice
- 4 cups low sodium chicken or vegetable broth
- 2 large eggs
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon dried dill
Heat olive oil in a large saucepan. Add garlic and onion and cook over medium heat until slightly translucent. Increase heat to medium-high and add red pepper flakes and rice. Cook for about two minutes, then add broth.
Bring soup to a boil, then lower heat to a simmer for 15 minutes, or until rice is barely tender. Allow soup to cool for at least 10 minutes.
Meanwhile, in a large bowl, whisk eggs then add in lemon juice. Whisk for 2 to 3 minutes. Add 1/3 cup of the cooled soup to the egg and lemon juice mixture; whisk vigorously. Whisk in another 1/3 cup of the cooled soup.
Add the egg mixture into the large saucepan whisking well. Add the spinach to the saucepan. Return the soup to a low simmer and stir for about 10 minutes. The soup will thicken slightly. Garnish with dill.
Makes about 5 cups.
Note: You can use a “No Salt-Added” broth to further reduce the sodium in this recipe.