Spinach and rice soup (Σούπα με σπανάκι και ρύζι)
A simple soup with the familiar flavours of spanakopita.
Light meal, Main Course, Soup
Mia Kouppa soup, Soup with spinach, Spanakopita soup, Spinach and rice soup
(30 mL) olive oil
medium yellow onion, chopped
garlic cloves, minced
(200 grams) uncooked arborio rice
(1,500 mL) vegetable broth
more if needed
(6 ounces) tightly packed spinach, chopped up
we used baby spinach
sliced green onions (optional)
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.
If you have leftovers, refridgerate them. Prior to serving, you. will probably have to add water or additional vegetable broth, as it will thicken.