Spinach Soup with Leek and Feta cheese

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

Preparation:

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.
Related posts:

• Roasted Spinach with Feta cheese and Croutons

• Ispanak borani - spinach and yogurt dip