Fresh with the tang of lemon, this spinach soup is a low-cholesterol, vegetarian version of the traditional Greek avgolemono soup. It's delicious served with toasted pita triangles.
4 cups water
1/2 cup rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon grated lemon zest
1 cup shredded carrots
8 cups loosely packed spinach leaves, cut into 1-inch-wide strips
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1. In a Dutch oven or flameproof casserole, combine the water, rice, onion, garlic, oregano, salt, pepper, and lemon zest. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until the rice is very tender, about 20 minutes.
2.. Stir in the carrots and cook 5 minutes. Stir in the spinach and increase the heat to medium. Cook uncovered, stirring constantly, just until the spinach is wilted, 2 to 3 minutes.
3.. In a small bowl, whisk together the whole egg, egg white, and 1 tablespoon water. Whisk in a spoonful of the hot soup to warm the eggs. Stirring constantly, pour the warmed egg mixture into the soup. As soon as all of the egg has been added, remove the soup from the heat.
4. Stir in the lemon juice and serve hot. Makes 4 servings
Good source of: beta carotene, fiber, folate, magnesium, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin E
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.