Spinach lemonade


An easy quick favorite recipe, extremely healthy, economical, fasting, low in calories.

Rich in iron and fiber (that's why we feel full quickly). Favorite recipe from vegan and vegetarian vegetarians.

Spinach like dill and leek is a favorite vegetable and is the basis for many recipes such as spinach pie, green pie with cuttlefish with giants, broad beans and much more!


  • 1 kg spinach cleaned and coarsely chopped
  • 1 chopped onion
  • 2 tablespoons chopped garlic
  • 1 bunch of chopped fresh onions
  • 1 chopped leek
  • 2 carrots cut into thin slices
  • 200-230 gr Carolina rice
  • Or a bunch of dill
  • Lemon juice
  • Salt Pepper
  • Or olive oil
  • 2 cups vegetable broth or water


  1. Saute our onions and leeks in a saucepan (put the leeks to sweeten and balance the acidity of the lemon) in a little olive oil. Add the garlic, the carrot and the rice and sauté lightly (the sautéing of the rice helps it stay grainy and in addition it absorbs all the taste of the vegetables).
  2.  Add the spinach and stir. Let the spinach wither and its volume drop and add a cup of vegetable broth.
  3. Our pot must have liquids because it will have spinach.
  4. Lower the eye and let it simmer for 20-25 minutes.
  5. Be careful not to save liquids. If they are saved, add another cup of broth or water.
  6. Once the cooking time is over, add the remaining olive oil, the lemon (depending on how much lemonade we want) and the dill. Bring to a boil and remove from the heat.
  7. Let stand for 10 minutes to absorb its liquids.

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