Greek spinach and orzo soup from A Beautiful Bowl of Soup: The Best Vegetarian Recipes by Paulette Mitchell

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted acorn squash soup bowls

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on January 17, 2016

    Made this again and, as I said in my previous note, I replaced the orzo. I decided chickpeas would be a good addition and they were. Keeps it healthy and adds fiber and protein. I'll be making it this way from now on.

  • Laura on October 09, 2012

    I've made this now numerous times and I feel the need to amend my previous Note. I'm feeling that the orzo is kind of lost and doesn't add much at all to the soup. I might replace it with rice or skip the starch altogether. I don't think the soup needs it and it would be even healthier without it.

  • saveur on September 05, 2010

    This is one of my favourite soups, too. The lemon is essential.

  • Laura on March 02, 2010

    Pg. 89. Delicious! Light, bright, fresh flavors. Next time I need to double it as there are hardly any leftovers!

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