Gluten Free Spinach Rice Soup

Total time40 min

Prep time10 min

Cook time30 min

4.5

(10)

This hearty, nourishing soup is exactly the kind of bowl you want on a cold evening — fragrant with garlic, oregano, and cumin, loaded with tender vegetables, and finished with a bright squeeze of fresh lemon. The base builds slowly, starting with softened onion, carrots, and celery before the broth and rice go in to simmer into something deeply satisfying. One of the trickier parts of eating gluten-free is finding comfort food that doesn't rely on pasta or thickeners, and this soup sidesteps all of that naturally — long-grain white rice does the hearty lifting without a single substitution needed. Baby spinach gets stirred in at the end in handfuls, wilting down into vibrant green ribbons that make the whole pot look as good as it tastes. A squeeze of lemon right before serving lifts every flavor and keeps the soup feeling fresh rather than heavy. It makes four servings, so it's perfect for a weeknight dinner with leftovers waiting for you the next day. Top it with a little chopped parsley and you've got a bowl that looks like it took far more effort than it actually did.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

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
½ tsp ground cumin
6 cups chicken broth
½ 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 6–7 minutes.
2
Add the garlic, dried oregano, and ground cumin and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!