Greek spinach, egg & lemon soup


3 people made this

A traditional Mediterranean-style soup made healthier by using fewer egg yolks, reduced-fat stock and brown rice. The rich flavour and velvety texture are not compromised.

Lynn Lewis

Serves: 4 

  • 3 cups (750 ml) salt-reduced chicken stock
  • 3 spring onions, thinly sliced
  • 3 cloves garlic, crushed
  • 300g frozen chopped spinach
  • ½ teaspoon dried oregano
  • 1 cup (180g) cooked brown rice
  • 1 teaspoon grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • 1 large egg plus 2 egg whites

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Place ¼ cup stock, spring onion and garlic in a medium saucepan. Cook over medium heat until the onion is tender, about 2 minutes.
  2. Add remaining stock, the spinach and the oregano; bring to the boil. Reduce to a simmer. Cover; cook until spinach is tender, about 5 minutes.
  3. Stir in rice, lemon zest, lemon juice and salt; return to a simmer. Whisk ½ cup of the hot liquid into the whole egg and egg whites in medium bowl. Whisking constantly, pour warmed egg mixture into the simmering soup. Serve.

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Reviews (3)


- 22 May 2013


This soup was delicious! I would make this soup for guests, although probably only gastronomically adventurous guests because unfortunately, this soup does not look nearly as good as it tastes. - 21 May 2009


Made it vegetarian. I made this recipe vegetarian using vegetable broth instead of chicken broth. I also used half a sautéed onion in place of the boiled spring onion. Also added a bunch of black pepper at the end - 21 May 2009

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Low Fat (178)
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