How to make
Chop the onion, garlic and carrot. Heat a cup of olive oil in a pot and fry the chopped vegetables for 4-5 minutes.
Add the washed and chopped spinach. Pour a cup of warm water, cover the pot and stew for 10 minutes.
Pour 1 liter of warm water and when it boils, add 2 tbsp. of rice. Boil the soup for 15 minutes, then pour 1/2 cup of water, in which you have diluted 1 tbsp. flour.
Leave the spinach soup to simmer for another 5 minutes. Remove the pot from the heat and season with a pinch of fresh mint.
In a bowl, beat with a wire whisk 2-3 tbsp. of yogurt with one yolk. Pour a ladle of the soup into the thickener.
Pour the mixture back into the pot, by stirring at all times. Serve the warm vegetarian soup with a grated boiled egg and crumbled white cheese.
Enjoy this spinach soup with boiled eggs!
