Spinach and Rice Soup
Cozy up with a bowl of Spinach and Rice Soup, a comforting yet nutrient-packed recipe that brings wholesome ingredients together in a flavorful harmony. This refreshing one-pot meal starts with a base of sautéed onion, carrot, and celery, enhanced by the earthy aromas of garlic, bay leaf, and thyme. Tender white rice adds heartiness, while an abundance of fresh baby spinach lends vibrant color and a boost of vitamins. A splash of lemon juice brightens the flavors, balancing the richness of the vegetable broth. Ready in just 45 minutes and perfect for a weeknight dinner, this vegetarian soup is as easy to make as it is satisfying. Garnish with fresh parsley for an elegant finish, and serve steaming hot for ultimate comfort. Ideal keywords: spinach and rice soup, healthy soup recipe, one-pot vegetarian meals, easy soup recipes, weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium carrot
- 1 large celery stalk
- 6 cups vegetable broth
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 0.75 cups white rice
- 6 cups baby spinach
- 2 tablespoons lemon juice
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the yellow onion, mince the garlic, and chop the carrot and celery into small pieces.
Add the onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour the vegetable broth into the pot and bring it to a boil.
Add the bay leaf, dried thyme, and rice to the pot. Stir well.
Reduce the heat to low and let the soup simmer for 18-20 minutes, or until the rice is tender.
Remove the bay leaf and stir in the baby spinach. Cook for 2-3 minutes, or until the spinach is wilted.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasonings if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
