(Spinach & Rice Soup)
We have had our first big snowfall here in Ontario and even though that first snow fall is beautiful, I am not ready for the winter season yet. Its still considered fall but yet, here we are in a winter wonderland. This soup was inspired from a childhood favourite my mum always made us. Spanakorizo is spinach and rice made with tomatoes, onions and cooked in a vegetable broth. It was one of my favourites and I really enjoyed it on its own or a side to roast lamb, chicken or fish. It was a big hug of comfort food when my mom made it for us. I have taken this dish and made it into a heart warming and nutrias soup for my family. It will definitely be on rotation frequently with the cold winter days ahead. I love added lemon in mine and also for those cheese lovers, goat feta cheese makes for a wonderful topping. Serve it with your favourite bread or rolls for dipping.
Warm hugs to all of you!
3 tbsp olive oil
1medium sweet onion, finely diced
1 tbsp tomato paste
4 large ripe tomates, chopped
5 cup baby spinach
3/4 cup Italian style rice
1 litre low sodium vegetable stock or chicken stock
1 tsp salt
1/2 tsp fresh ground pepper
juice of half a lemon (optional)
In a large pot, heat oil over medium heat. Add onions and sauté until translucent and soft, about 2-3 minutes.
Add tomato paste and continue to sauté for another minute. Add tomatoes and cook until soft and they have released their juices, breaking them down with the back of a wooden spoon. about 5-6 minutes. Add spinach and rice and sauté until spinach has slightly wilted.
Add vegetable stock and bring to a boil, reduce heat to simmer. Simmer until rice has cooked, about 8-10 minutes.
Turn off heat, season with salt, pepper and stir in lemon juice.
Serve hot with bread for dipping.
SERVINGS 4 -6 | PREP & COOK TIME 45 mins