A simple soup with the familiar flavours of spanakopita.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Light meal, Main Course, Soup
Cuisine: American, Greek
Servings: 4servings
Author: Mia Kouppa
Ingredients
2tbsp(30 mL) olive oil
1medium yellow onion, chopped
2garlic cloves, minced
1tspdried parsley
1/2tspdried thyme
1/2tspdried oregano
1 1/2tspsalt
1/4tsppepper
1cup(200 grams) uncooked arborio rice
6cups(1,500 mL) vegetable brothmore if needed
4cups(6 ounces) tightly packed spinach, chopped upwe used baby spinach
1tbspfeta (optional)per serving
1tbspsliced green onions (optional)per serving
2tbspcroutons (optional)per serving
Instructions
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.
Enjoy.
Notes
If you have leftovers, refridgerate them. Prior to serving, you. will probably have to add water or additional vegetable broth, as it will thicken.