Greek Spinach, Egg & Lemon Soup
This is a classic Greek springtime soup, enriched with egg for a velvety texture. Baby spinach adds lots of healthy nutrients, and lemon juice and zest add a kick for the taste buds.
Ingredients
- 3 cups chicken or vegetable stock
- 3 scallions, thinly sliced
- 3 garlic cloves, crushed
- 340g fresh baby leaf spinach, chopped
- 1⁄2 teaspoon dried oregano
- 3⁄4 cup cooked white rice
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- 1 large egg, plus 2 egg whites
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