Spinach, egg and lemon soup

    20 min

    A velvety, Greek-inspired soup enriched with egg and rice to make a really satisfying bowlful.

    2 people made this

    Serves: 4 

    • 750ml chicken or vegetable stock
    • 3 spring onions, thinly sliced
    • 3 garlic cloves, crushed
    • 300g frozen chopped spinach, thawed and drained
    • 1/2 tsp dried oregano
    • 150g cooked rice
    • 1 tsp grated lemon zest
    • 3 tbsp lemon juice
    • 1 large egg, plus 2 egg whites
    • salt and freshly ground black pepper

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Combine 50ml of the stock with the spring onions and garlic in a medium saucepan. Cook over a moderate heat for about 2 minutes until the spring onions are tender.
    2. Add the remaining 700ml stock, spinach and oregano, and bring to the boil. Reduce heat, cover and simmer for 3–4 minutes until the spinach is tender.
    3. Stir in the rice, lemon zest and juice, season to taste and continue to gently simmer.
    4. Lightly whisk the whole egg and egg whites in a heatproof bowl then whisk in 125ml of the soup. Pour the egg mixture into the simmering soup, stirring constantly to make egg ‘threads’. Serve immediately.


    This recipe is perfect for using up leftover rice from another meal but if you need to cook some for this recipe, use 50g (dry weight) rice and cook it first, until just tender.

    If you'd like to use fresh spinach, cook 500g in a large pan, with just the washing water clinging to the leaves, for 2 minutes until just wilted. Cool, press out excess moisture, then finely chop. Add to the soup in step 2.

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    Reviews in English (1)


    i'm greek and avgolemono is one of my favourite soups. i liked how this version incorporated some green veg, however, so i tried it. it was delicious! i used fresh spinach, though. i'll still make traditional avgolemono, as nothing can replace it, but i will definitely count on this recipe when i'm in the mood for something different.  -  29 Sep 2008