Lemon Smoked Trout, Spinach and Rice Soup

Wash your hands and clean the work surface. Rinse the zucchini and lemon under running water, removing any damaged areas, then dry them. Rinse and dry the spinach unless labeled prewashed. Dice the zucchini and roughly chop the spinach. Finely grate 1 teaspoon lemon zest, avoiding the white pith, then squeeze 3 tablespoons juice. Rinse the rice in a fine-mesh strainer and drain.

Drain the trout, remove any skin and visible bones, and use a fork to separate it into generous flakes. Keep it refrigerated while the soup cooks.

Pour the vegetable broth into the pot and bring it to a boil over medium-high heat. Stir in the rice, thyme, garlic powder and black pepper. Reduce the heat to maintain a gentle simmer and partially cover. Cook for 12 minutes, stirring once or twice to prevent the rice from sticking.

Stir in the zucchini and continue simmering, partially covered, for 6–8 minutes, until the rice is tender and the zucchini is just cooked but still holds its shape. Keep the simmer gentle to limit evaporation and preserve the soup’s brothy consistency.

Stir in the spinach and cook for about 1 minute, just until wilted. Turn off the heat. Stir in the measured lemon zest and juice, then gently fold in the trout without breaking the flakes apart. Let stand for 2 minutes to warm the fish; do not boil again.

Taste the finished soup before adding salt, since the trout is already seasoned. Stir in the optional 1/4 teaspoon salt only if needed. Divide the soup evenly among four bowls and serve promptly.