Spinach stracciatella soup
- 6 cups vegetable broth
- 3 large eggs
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach (chopped)
- 1¼ cups cooked brown rice (optional, for added texture)
- ¼ teaspoon ground black pepper
- A pinch of nutmeg (optional, for flavour)
- In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the spinach and let it simmer for 2-3 minutes until wilted.
- In a bowl, whisk together the eggs, Parmesan cheese, black pepper, and nutmeg until well combined.
- Reduce the heat to a gentle simmer. Slowly pour the egg mixture into the broth in a steady stream while stirring continuously with a fork or whisk. This will create the signature stracciatella effect of “rags” or ribbons in the soup.
- Add rice (optional): Stir in the cooked brown rice if desired, and let the soup simmer for another minute.
- Ladle the soup into bowls and garnish with extra Parmesan cheese if you like. Enjoy it warm!
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
