Spinach and Lemon Soup


Kelly Rossiter Photo
Kelly Rossiter

had quite a lot of spinach left over from my pasta sauce the other night, because I had planned to make a spinach pesto and then I ended up making something totally different. The next day I didn't feel like making the pesto any more, but I still had to do something with the spinach. So I did what I pretty much always do, I made soup.

I had it in my mind to make something lemony, so I made a avgolemono style soup. It not only used up my spinach, but it also used up a bit of leftover rice I had sitting in the refrigerator. I let the broth get a little too hot and my eggs curdled a little bit, but my husband didn't care, this is one of his favourite soups. I used an immersion blender to break the spinach up a bit, but I didn't completely puree it because I wanted a bit of texture in the soup. I like my soup really lemony, so experiment a bit with the amount of lemon you add. This is a vegetarian version, but if you had a bit of chicken you could add it as well.


1/2 bunch spinach, carefully washed, but not dried
6 cups chicken or vegetable stock
1 cup cooked rice
Juice of 1 lemon
2 eggs, lightly beaten
salt and pepper to taste


  1. In a large pot add the spinach and over a medium heat allow the spinach to wilt. Add stock and cook until spinach is cooked, about 5 minutes. Add rice and lemon juice and allow to heat through.
  2. Take a ladle or two of soup and add it to the bowl with the eggs, whisking constantly to keep the eggs from cooking. Now add the egg and soup mixture to the pot, whisking constantly. Do not let the soup boil. Cook until soup is thickened about 2 or 3 minutes. Salt and pepper to taste.
This recipe appears in: Soups
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