Greek spinach, egg & lemon soup

Greek spinach, egg & lemon soup


5 people made this

About this recipe: A traditional Mediterranean-style soup made healthier by using fewer egg yolks, reduced-fat stock and brown rice. The rich flavour and velvety texture are not compromised.

Lynn Lewis

Serves: 4 

  • 3 cups (750 ml) salt-reduced chicken stock
  • 3 spring onions, thinly sliced
  • 3 cloves garlic, crushed
  • 300g frozen chopped spinach
  • ½ teaspoon dried oregano
  • 1 cup (180g) cooked brown rice
  • 1 teaspoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • 1 large egg plus 2 egg whites

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Place ¼ cup stock, spring onion and garlic in a medium saucepan. Cook over medium heat until the onion is tender, about 2 minutes.
  2. Add remaining stock, the spinach and the oregano; bring to the boil. Reduce to a simmer. Cover; cook until spinach is tender, about 5 minutes.
  3. Stir in rice, lemon zest, lemon juice and salt; return to a simmer. Whisk ½ cup of the hot liquid into the whole egg and egg whites in medium bowl. Whisking constantly, pour warmed egg mixture into the simmering soup. Serve.

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