With spring approaching I start to think more often about green colored dishes on my table. Spinach is always a good choice according to me - it has light taste and low calories value. I cook spinach very often. It is good as a part of dips, roasted dishes and soups.
This is one of my favorite vegetable soups - it is light, with low amount of calories, which makes it good at the end of the winter overeating period.
Ingredients for 4 servings:
- 2 lb (1 kg) fresh spinach
- 1 leek, white and pale green parts only
- 1 hot pepper, chopped
- 2 Tbsp butter
- 3 Tbsp olive oil
- 3 Tbsp arborio rice
- 7 0z (200 g) Feta cheese
- 1 lb (500 g) yogurt
- 1 tsp freshly ground black pepper
Discard roots and stems of the spinach. Cut leek into 1-inch wide pieces.
Heat olive oil in a large pot, melt butter and saute leek and hot pepper until tender, about 5 minutes. Add 3 cups hot water and season with salt and pepper. Add rice and cheese, stir and let simmer for 10 minutes. Let cool for 15 minutes and serve with 2 Tbsp yogurt in each bowl.