Eosinophilic Esophagitis Friendly Gluten Free Spinach Rice Soup
Total time40 min
Prep time10 min
Cook time30 min
4.5(10)
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Learn more āIngredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried oregano
- Ā½ tsp ground cumin
- 6 cups chicken broth
- Ā½ cup long-grain white rice, rinsed
- 5 oz baby spinach
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā7 minutes.
- 2
Add the garlic, dried oregano, and ground cumin and cook, stirring constantly, until fragrant, about 1 minute.
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