Spinach Soup Recipe

4.80 from 55 votes

This heartwarming soup combines the earthy flavors of fresh spinach with a rich, creamy broth to create a comforting and nutritious dish that has been cherished for generations.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Bulgarian

Keyword: Bulgarian cooking, soup, Spanachena Supa, Spinach Soup

Servings:

Author: The Modern Nonna

Equipment

Ingredients

2 tablespoons olive oil
1 onion finely diced
2 celery ribs finely diced
2 medium carrots finely diced
3 garlic cloves minced
2 tablespoons tomato paste
300 grams frozen spinach (thawed) bag of frozen (chopped) spinach
salt to taste
½ cup jasmine rice rinsed
½ cup tomato sauce plain, mine only has tomatoes, salt, and basil in it
8 cups vegetable broth I use unsalted
¼ cup cream (optional at the end) I used 15% MF

Instructions

Thaw the bag of spinach in the fridge overnight or leave it out on the counter to soften for about an hour before using.
In a big pot on medium-high heat, add and heat up the olive oil.
Add the finely diced onion, carrots, celery, garlic and sauté for a few minutes.
When the vegetables are translucent, stir in the tomato paste.
Add in the thawed chopped spinach and cook for a few minutes. Add a big pinch of salt and the rinsed rice. Stir.
Note: Salt is always to taste, start with a teaspoon and taste and adjust for more when the soup is ready. Add a little at a time until the soup is flavourful otherwise the soup will taste bland if you don't add enough.
Add the tomato sauce and unsalted veggie broth. Bring to a boil, reduce the heat to medium-low and semi-cover with a lid (leaving an opening).
Cook on medium-low heat for 20 minutes or until the rice is cooked.
Take the soup off the heat, add in a splash of cream and enjoy!
Please also feel free to make a Bulgarian "Zastroika" if you know how to. Take a look at this method below.
Zastroika: is very common soup method in Bulgaria and how we finish off our soups. In a separate bowl, we add one egg yolk with some milk (or plain yogurt) in it. We then take the spinach soup broth (one ladle at a time) simultaneously whisking it into the egg and milk mixture off the heat. Once the egg has "tempered" we add it all back into the soup! This method adds a creamy richness without the need for cream.

Video

Nutrition