Ispanak Çorbası (Turkish Spinach and Rice Soup with Lemon)
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Ingredients
- 300 g baby spinach
- 60 g long grain rice
- 1 onion, finely chopped
- 2 garlic cloves
- 1000 ml vegetable stock
- 2 tbsp olive oil
- 1 lemon, juiced
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 166 kcal
- Protein
- 4.9 g
- Carbohydrate
- 18.3 g
- of which sugars
- 3.8 g
- Fat
- 7.6 g
- of which saturates
- 1.1 g
- Fibre
- 3.7 g
- Salt
- 2.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Add the long grain rice and vegetable stock, bring to the boil, then simmer for 15 minutes until the rice is tender.
- 3
Stir in the baby spinach and cook for 3-4 minutes until wilted down into the soup.
- 4
Blend half the soup until smooth and stir it back in for a rustic texture, or leave it all chunky if you prefer.
- 5
Stir in the lemon juice and fresh dill and season with salt and black pepper before serving.
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