Esta sopa de espinafres de inspiração grega é a refeição perfeita para os dias mais quentes. Leve, vibrante e cheia de vegetais frescos e do sabor cítrico do limão, é um prato que conforta sem pesar, combinando a massa orzo com os benefícios do espinafre para um resultado delicioso e refrescante.

Ingredientes

  • 2 colheres de sopa de manteiga ou azeite
  • 1 cebola branca média
  • 3 dentes de alho
  • 3 xícaras de espinafre (hastes removidas)
  • 1 limão
  • 1 xícara de macarrão orzo
  • 2 xícaras de estoque veggie
  • 1 lata de tomates em cubos
  • 1 talo de aipo
  • 1 pimentão verde ou vermelho
  • 1/2 colher de sopa de molho worchestire vegetariano
  • 1 colher de chá de pimenta limão
  • Sal e pimenta a gosto

Preparação

  1. Esta é uma sopa muito leve e refrescante que é deliciosa no verão.
  2. Aqueça a manteiga em um holandês grande em fogo médio. Adicione a cebola picada e refogue por cerca de 5 minutos. Adicione o alho e refogue mais 3 minutos. Adicione o caldo e os tomates e deixe ferver.
  3. Que adicione a massa orzo e reduza a ferver. Quando a massa estiver pronta a cerca de 1/3 (cerca de 5 minutos), adicione os vegetais.
  4. Adicione o suco de limão antes de servir e sirva guarnecido com casca de limão. Apreciar!

For our culinary friends across the globe, here is the English version of this recipe.

Greek Spinach Soup

This vibrant soup is a beautiful example of how simple, fresh ingredients can create a truly satisfying meal. Inspired by Greek flavours, it brings together the classic combination of earthy spinach and bright, zesty lemon in a light yet flavourful broth. It’s the kind of refreshing, nourishing soup that feels perfect on a warm day but is comforting enough for any time of year.

The use of orzo pasta gives the soup a wonderful texture and makes it a more substantial dish. While this recipe is a straightforward, vegetable-packed version, it’s easily adaptable. For a classic Greek touch, consider crumbling some feta cheese over the top before serving to add a salty, creamy counterpoint to the lemon. Although this soup is broth-based, many traditional Greek lemon soups, known as avgolemono, are thickened with a rich egg and lemon mixture.

A key flavour element here is the vegetarian Worcestershire sauce, which adds a subtle, savoury depth or umami. If you don’t have it on hand, a small splash of soy sauce, tamari, or even a bit of miso paste can work as an excellent substitute, providing a similar background richness that complements the other ingredients.

Ingredients

  • 2 tbsp butter or olive oil
  • 1 medium white onion, chopped
  • 3 cloves of garlic, minced
  • 1 celery stalk, chopped
  • 1 green or red bell pepper, chopped
  • 1 can diced tomatoes
  • 2 cups vegetable stock
  • 1 cup orzo pasta
  • 3 cups spinach, stems removed
  • Juice and zest of 1 lemon
  • 1/2 tbsp vegetarian Worcestershire sauce
  • 1 tsp lemon pepper
  • Salt and pepper to taste

Method

  1. Heat the butter or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and bell pepper, and sauté for about 5–7 minutes until softened.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the vegetable stock and the can of diced tomatoes. Add the vegetarian Worcestershire sauce, lemon pepper, salt, and pepper. Bring the mixture to a boil.
  4. Stir in the orzo pasta, reduce the heat, and let it simmer.
  5. When the orzo is nearly tender (after about 7-9 minutes), stir in the fresh spinach and cook for another 1-2 minutes until it has wilted.
  6. Remove from the heat and stir in the fresh lemon juice. Serve immediately, garnished with lemon zest. Enjoy!