Greek-Style Spinach & Lemon Soup
Fresh with the tang of lemon, this soup puts the traditional Greek culinary coupling of spinach and rice to delicious use. Serve with toasted pita triangles.

  • 4 cups water
  • 1/2 cup converted rice
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed through a press
  • 1 teaspoon oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon grated lemon zest
  • 1 cup shredded carrots
  • 8 cups (loosely packed) stemmed spinach, cut into 1-inch-wide strips
  • 1 whole egg
  • 1 egg white
  • 1/4 cup fresh lemon juice

1. In a Dutch oven or flameproof casserole, combine water, rice, onion, garlic, oregano, salt, pepper, and lemon zest. Cover and bring to a boil over high heat. Reduce heat to low and simmer until rice is very tender, 25 to 30 minutes.

2. Stir in carrots and cook five minutes. Stir in spinach and increase heat to medium. Cook uncovered, stirring constantly, just until spinach is wilted, two to three minutes.

3. In a small bowl, whisk together whole egg, egg white and 1 tablespoon water. Whisk in a spoonful of hot soup to warm eggs. Stirring constantly, pour warmed egg mixture into soup. As soon as all of egg has been added, remove soup from heat.

4. Stir in lemon juice and serve hot.

Nutritional Information
Per serving: 160 calories, 1.9g total fat, 0.5g saturated fat, 0.5g monounsaturated fat, 0.4g polyunsaturated fat, 4.8g dietary fiber, 8g protein, 30g carbohydrate, 53mg cholesterol, 560mg sodium.
Good source of: beta-carotene, folate, iron, lutein & zeaxanthin, magnesium, manganese, potassium, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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