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.
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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.
