This Sephardic spinach and rice soup—called supa de spinaka in Ladino—is very light and easy to prepare. You can serve it on its own or with a dollop of yogurt and a squeeze of lemon.
Spinach and Rice Soup with Mint
November 08, 2024
Ingredients
- 1pound spinach, rinsed and chopped coarsely
- 3tablespoons extra virgin olive oil
- 3green onions, trimmed and thinly sliced
- ⅓cup long grain rice
- 4 ½ cups vegetable broth or water
- 3tablespoons fresh mint leaves, chopped, plus more to garnish
- salt
- paprika
- plain yogurt for serving (optional)
- 1lemon, cut into wedges
Yield: Serves 4
Preparation
- Step 1
Heat the olive oil and add the green onions. Cook over a moderate heat until they are softened. Add the spinach and mint and cook over a gentle heat for 2 or 3 minutes. Stir in the rice and season with salt and a dash of paprika. Cook for 1 or 2 minutes, then pour in the stock and bring to the boil. Cover and simmer for 20 minutes or until the rice is tender.
- Step 2
Pour into 4 individual soup plates and serve with a dollop of yogurt, if desired, and garnish with chopped mint. Serve with lemon wedges on the side.