Thaw the frozen spinach overnight in the refrigerator or at room temperature for about an hour and gently squeeze out excess water.

In a large pot, heat two tablespoons of olive oil, add diced onion, carrots, celery, and minced garlic, and sauté for 5-7 minutes until translucent.

Stir in tomato paste and cook for 2-3 minutes before adding thawed spinach, cooking for about 3 minutes until heated through.

Add salt, rinsed jasmine rice, tomato sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.

Remove from heat and gradually stir in cream. Let the soup rest for a few minutes.

For Zastroika, whisk egg yolk with milk or yogurt, temper with hot soup broth, then mix back into the pot.

Ladle soup into bowls and serve with crusty bread or salad.