Spinach Soup Recipe
Serves 4
15 mins prep
45 mins cook
60 mins total
This heartwarming soup combines the earthy flavors of fresh spinach with a rich, creamy broth to create a comforting and nutritious dish that has been cherished for generations.
Thaw the bag of spinach in the fridge overnight or leave it out on the counter to soften for about an hour before using.
In a big pot on medium-high heat, add and heat up the olive oil.
Add the finely diced onion, carrots, celery, garlic and sauté for a few minutes.
When the vegetables are translucent, stir in the tomato paste.
Add in the thawed chopped spinach and cook for a few minutes. Add a big pinch of salt and the rinsed rice. Stir.
Note: Salt is always to taste, start with a teaspoon and taste and adjust for more when the soup is ready. Add a little at a time until the soup is flavourful otherwise the soup will taste bland if you don't add enough.
Add the tomato sauce and unsalted veggie broth. Bring to a boil, reduce the heat to medium-low and semi-cover with a lid (leaving an opening).
Cook on medium-low heat for 20 minutes or until the rice is cooked.
Take the soup off the heat, add in a splash of cream and enjoy!
Please also feel free to make a Bulgarian "Zastroika" if you know how to. Take a look at this method below.
Zastroika: is very common soup method in Bulgaria and how we finish off our soups. In a separate bowl, we add one egg yolk with some milk (or plain yogurt) in it. We then take the spinach soup broth (one ladle at a time) simultaneously whisking it into the egg and milk mixture off the heat. Once the egg has "tempered" we add it all back into the soup! This method adds a creamy richness without the need for cream.
