Greek Spinach and Rice Soup
Greek spinach and rice soup turns spinach, rice, lemon, and dill into a bright, cozy one pot meal that tastes fresh, soothing, and homemade.
This simple soup uses affordable pantry staples and a big handful of greens. The rice makes the broth gently creamy without dairy, while lemon juice and dill keep every spoonful lively.
Why You’ll Love This Recipe
- Fresh and comforting: Tender rice, soft spinach, lemon, and dill make the soup light but satisfying.
- Easy one pot cooking: You build the flavor in one pot, then let the rice simmer until tender.
- Budget friendly: Rice, onion, broth, and spinach stretch into four generous bowls.
- Naturally wholesome: Spinach adds iron, fiber, and vitamins, while olive oil adds rich flavor and healthy fats.
Fabian’s Budget & Health Tip: Use frozen spinach when fresh spinach costs more. Thaw it, squeeze out extra water, and stir it in near the end. It keeps the soup affordable and still adds plenty of green color and nutrients.
Ingredients (Serves 4)
- 3 tablespoons olive oil (45 ml), divided
- 1 medium yellow onion, finely chopped (about 150 g)
- 4 green onions, thinly sliced (about 60 g)
- 3 garlic cloves, minced (about 9 g)
- 3/4 cup long grain white rice (150 g), rinsed
- 6 cups vegetable broth (1.4 liters)
- 8 ounces fresh spinach, roughly chopped (225 g)
- 1/4 cup fresh dill, chopped (10 g)
- 3 tablespoons fresh lemon juice (45 ml), plus more to taste
- 1 teaspoon salt (6 g), or to taste
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Soften the Onion Base
Warm 2 tablespoons olive oil in a large pot over medium heat. Add the yellow onion and green onions. Cook for 5 to 6 minutes, stirring often, until the onions look glossy and soft. They should smell sweet, not sharp.
2. Add the Garlic
Stir in the minced garlic and cook for about 30 seconds. Stop when the garlic smells warm and fragrant. Do not let it brown, because burnt garlic can make the soup taste bitter.
3. Toast the Rice Briefly
Add the rinsed rice to the pot. Stir for 1 minute so each grain gets coated in the onion and olive oil mixture. The rice should look shiny, and you may hear a gentle sizzle at the bottom of the pot.
4. Simmer Until Tender
Pour in the vegetable broth. Add the salt and black pepper. Raise the heat until the soup starts to bubble, then lower it to a gentle simmer. Cook uncovered for 16 to 20 minutes, stirring now and then, until the rice is tender but not mushy.
5. Stir in the Spinach and Dill
Add the chopped spinach in handfuls, stirring as it wilts into the broth. Add the dill and cook for 2 to 3 minutes. The soup should turn a deep green, and your kitchen should smell fresh, grassy, and herbal.
6. Finish with Lemon and Olive Oil
Turn off the heat. Stir in the lemon juice and the remaining 1 tablespoon olive oil. Taste the broth. Add more lemon juice, salt, or black pepper until it tastes bright and balanced.
Expert Troubleshooting & FAQs
Can I use brown rice?
Yes, but it needs more time. Brown rice usually takes 35 to 45 minutes to soften, so add extra broth as needed. Stir in the spinach only after the rice is tender.
Why did my soup get too thick?
Rice keeps soaking up broth as it sits. Add a splash of vegetable broth or water when reheating. Warm it gently until the texture turns loose and spoonable again.
Can I make this Greek spinach and rice soup ahead?
Yes. Store it in the fridge for up to 4 days. For the freshest flavor, add a small squeeze of lemon after reheating, because lemon tastes softer after chilling.
Can I use frozen spinach?
Yes. Use about 1 cup thawed frozen spinach (160 g). Squeeze out extra liquid first so the soup stays bright and not watery.
How do I keep the spinach green?
Add the spinach near the end and cook it only until wilted. Long simmering turns spinach dull and can make the broth taste flat.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 245
- Protein: about 6 g
- Carbs: about 36 g
- Fats: about 10 g
Greek Spinach and Rice Soup
Ingredients
- 3 tablespoons olive oil (45 ml), divided
- 1 medium yellow onion, finely chopped (about 150 g)
- 4 green onions, thinly sliced (about 60 g)
- 3 garlic cloves, minced (about 9 g)
- 3/4 cup long grain white rice (150 g), rinsed
- 6 cups vegetable broth (1.4 liters)
- 8 ounces fresh spinach, roughly chopped (225 g)
- 1/4 cup fresh dill, chopped (10 g)
- 3 tablespoons fresh lemon juice (45 ml), plus more to taste
- 1 teaspoon salt (6 g), or to taste
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Soften the Onion Base. Warm 2 tablespoons olive oil in a large pot over medium heat. Add the yellow onion and green onions. Cook for 5 to 6 minutes, stirring often, until the onions look glossy and soft. They should smell sweet, not sharp.
- 2. Add the Garlic. Stir in the minced garlic and cook for about 30 seconds. Stop when the garlic smells warm and fragrant. Do not let it brown, because burnt garlic can make the soup taste bitter.
- 3. Toast the Rice Briefly. Add the rinsed rice to the pot. Stir for 1 minute so each grain gets coated in the onion and olive oil mixture. The rice should look shiny, and you may hear a gentle sizzle at the bottom of the pot.
- 4. Simmer Until Tender. Pour in the vegetable broth. Add the salt and black pepper. Raise the heat until the soup starts to bubble, then lower it to a gentle simmer. Cook uncovered for 16 to 20 minutes, stirring now and then, until the rice is tender but not mushy.
- 5. Stir in the Spinach and Dill. Add the chopped spinach in handfuls, stirring as it wilts into the broth. Add the dill and cook for 2 to 3 minutes. The soup should turn a deep green, and your kitchen should smell fresh, grassy, and herbal.
- 6. Finish with Lemon and Olive Oil. Turn off the heat. Stir in the lemon juice and the remaining 1 tablespoon olive oil. Taste the broth. Add more lemon juice, salt, or black pepper until it tastes bright and balanced.
