A simple soup with the familiar flavours of spanakopita.
This is a recipe that most of you will be able to make right now. Like seriously, check out the ingredients and then take a peak in your pantry and fridge. If you like to cook, or even if you only like to eat, chances are very, very good that you have everything you’ll need to make our spinach and rice soup.
This soup is inspired by a few things that we love. Obviously, we love soups – but more than that we love being able to feed our families with meals that are quick, simple, and inexpensive without sacrificing nutrition and flavour. And speaking of flavour, this soup was inspired by a few of our favourite recipes; the building blocks are similar to what you would find in spanakopita (yum!) and spanakorizo (yum again!).
This is a also a soup that easily allows for some flexibility. Don’t actually have spinach? You could substitute with another green, like kale or swiss chard. Want to keep the soup vegan? Simply omit the feta that we have crumbled on top. Looking to add more protein? Toss in some canned chickpeas or even some finely diced cooked chicken breast. Wondering if you could indulge in dessert since you had this super healthy spinach and rice soup for dinner? Good idea! How about a piece of baklava?
Is it best to serve the spinach and rice soup immediately?
Whether you serve this soup immediately after you make it, or several hours later (keep it in the refrigerator if it will be many hours later), it will be delicious. The only thing to keep in mind is that as your soup sits, it will thicken. When you warm it up to serve you may need to add more water, or more vegetable broth.
Can I freeze this spinach and rice soup?
Yes! We especially love freezing individual portions of soup. These make a great lunch to take along to work, and can provide for a quick dinner, or even a hearty snack! Just be sure to fill your container almost completely with soup, but leave some space for the contents to expand on freezing. Label, and tuck into your freezer to save the day at a future mealtime!
Do I need to add the croutons and feta to the soup?
Of course you don’t have to, but we think that these are a wonderful addition. We were really trying to mirror the flavour and texture of spanakopita, and so the croutons stand in place for the filo, and the feta is reminiscent of the feta you often find in spanakopita. You can certainly serve your soup without these two elements however; it will still be lovely.
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Spinach and rice soup (Σούπα με σπανάκι και ρύζι)
- 2 tbsp (30 mL) olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup (200 grams) uncooked arborio rice
- 6 cups (1,500 mL) vegetable broth more if needed
- 4 cups (6 ounces) tightly packed spinach, chopped up we used baby spinach
- 1 tbsp feta (optional) per serving
- 1 tbsp sliced green onions (optional) per serving
- 2 tbsp croutons (optional) per serving
- In a medium to large pot, heat the oil over medium heat and add the onions. Fry for 3-5 minutes, until the onions are soft and translucent. Stir regularly and take care not to burn the onions.
- Add the garlic to the pot and cook for an additional minute, stirring often.
- Next add the parsley, thyme, oregano, salt and pepper, and stir for another minute.
- Add the arborio rice to the pot and stir until the rice grains are coated with the oil and herbs.
- Add the vegetable broth to the pot and bring to a boil. Cover the pot and simmer over medium-low heat for approximately 20 minutes, or until the rice is almost done. Stir occasionally.
- About 5 minutes before the rice is fully cooked, add the spinach to the pot. Stir to combine.
- This soup is best eaten soon after it is ready. We love to add feta, croutons and green onions to the individual portions.