Greek Spinach, Egg & Lemon Soup

This is a classic Greek springtime soup, enriched with egg for a velvety texture. Baby spinach adds lots of healthy nutrients, and lemon juice and zest add a kick for the taste buds.

Number of servings : 4

Prep time: 5 Minutes

Cooking time: 10 Minutes

Type of meal : | Soups | Soups

Special diet :


3 cups chicken or vegetable stock
3 scallions, thinly sliced
3 garlic cloves, crushed
340g fresh baby leaf spinach, chopped
1⁄2 teaspoon dried oregano
3⁄4 cup cooked white rice
1 teaspoon grated lemon zest
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 large egg, plus 2 egg whites


  1. Combine 1⁄4 cup of the stock with the scallions and garlic in a saucepan. Cook over a moderate heat for about 2 minutes until the scallions are tender.
  2. Add the remaining stock to the pan along with the spinach and oregano and bring to a boil. Reduce heat, cover and simmer for 3 to 4 minutes until the spinach is tender.
  3. Stir in the rice, lemon zest and juice, season to taste and continue to gently simmer.
  4. Lightly whisk the whole egg and egg whites in a heatproof bowl then whisk in 1⁄2 cup of the soup. Pour the egg mixture into the simmering soup, stirring constantly to make egg threads. Serve immediately.

Nutritional information: