From craving to table
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened.
- 2
Add garlic and cook for 1 more minute until fragrant.
- 3
Pour in the vegetable broth and bring to a boil.
- 4
Stir in the rice, salt, and pepper. Reduce heat to low and simmer uncovered for about 20 minutes, or until rice and vegetables are tender.
- 5
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until well combined.
- 6
Once the rice is cooked, ladle 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs.
- 7
Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently. Simmer for 2-3 minutes on low heat (do not boil) until the soup thickens slightly.
- 8
Stir in the baby spinach (if using) and fresh dill or parsley. Taste and adjust seasoning as needed.
- 9
Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.