Spinach Soup
40 min213 kcal each
A spring spinach soup with rice, thickened with yogurt and egg.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Fresh spinach500 g
- Rice60 g
- Onion100 g
- Sunflower oil30 ml
- Garlic10 g
- Yogurt200 g
- Egg1 piece
- Dill10 g
- Salt1 tsp
Method
Prep 15 min · cook 25 min- Wash the spinach thoroughly and chop it roughly.
- Soften the finely chopped onion in the oil until translucent.
- Add the garlic and stir for half a minute.
- Add the spinach and cook until it wilts.
- Pour in 1.2 l of hot water and add the rinsed rice.
- Simmer over medium heat for 15–18 minutes, until the rice is soft.
- Whisk the yogurt and the egg together in a bowl.
- Temper the mixture with 2–3 ladles of the hot soup, stirring constantly.
- Pour it into the pot over low heat and stir. Don’t let it boil.
- Season with salt and sprinkle with chopped dill.
Nutrition
per servingCal
213
Protein
8.47g
Carbs
22g
Fat
11g
Of 4g of sugar per serving, 0g is added sugar.
Of 11g of fat per serving, 2.3g is saturated.
