Discover the invigorating flavor of Vegetarian Lemon Rice Soup, a simple yet incredibly satisfying dish perfect for a light lunch or a comforting dinner. This recipe offers a delightful balance of tangy lemon and creamy rice, proving that wholesome can also be incredibly delicious.
Key Ingredients for Vegetarian Lemon Rice Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1/2 cup Arborio rice (or short-grain white rice)
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 2 large eggs
- 1/4 cup fresh dill, chopped (plus more for garnish)
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Vegetarian Lemon Rice Soup
This Vegetarian Lemon Rice Soup is your new go-to for a quick and flavorful meal. It’s incredibly easy to whip up, requiring minimal prep and cooking time, making it ideal for busy weeknights. The combination of bright lemon and tender rice creates a wonderfully satisfying texture and taste, with a prep time of just 15 minutes and a cook time of about 30 minutes.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Simmer the Broth and Rice: Pour in the vegetable broth and bring the mixture to a boil. Stir in the Arborio rice. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Prepare the Egg Mixture (Tempering): While the rice is simmering, in a medium bowl, whisk together the two large eggs until well combined. Gradually whisk in the fresh lemon juice. This mixture is key to creating the soup’s characteristic creamy texture.
- Temper the Egg Mixture: Once the rice is cooked, slowly ladle about 1 cup of the hot broth mixture from the pot into the egg and lemon juice mixture, whisking constantly. This process, called tempering, gently heats the eggs without scrambling them.
- Combine and Finish: Gradually pour the tempered egg and lemon mixture back into the pot of soup, stirring continuously. Cook over low heat for another 2-3 minutes, stirring constantly, until the soup thickens slightly and becomes creamy. Do not allow the soup to boil after adding the egg mixture.
- Season and Serve: Stir in the chopped fresh dill. Season generously with salt and freshly ground black pepper to taste. Ladle the hot Vegetarian Lemon Rice Soup into bowls. Garnish with extra fresh dill and an optional squeeze of fresh lemon juice.
Why You’ll Love This Vegetarian Lemon Rice Soup
You’ll adore this Vegetarian Lemon Rice Soup for its incredibly bright and zesty flavor profile, making it feel like sunshine in a bowl. It’s a wonderfully comforting yet surprisingly light option, a welcome change from heavier, cream-based soups. Unlike many restaurant versions that can be costly, making this soup at home is incredibly budget-friendly, using simple, pantry-staple ingredients to create something truly special. The addition of fresh dill and the tangy lemon are the stars here, offering a vibrant taste that’s both refreshing and deeply satisfying, a delicious alternative to a more robust chicken noodle soup, but with vegetarian flair.
Don’t miss out on this delightful culinary experience that’s both nourishing and delicious. Its simplicity makes it accessible for cooks of all levels, and the bright, clean flavors are guaranteed to please. Ready to brighten your day with a bowl of pure comfort? Try this Vegetarian Lemon Rice Soup today and discover your new favorite meal!
Storing and Reheating Tips
This Vegetarian Lemon Rice Soup is best enjoyed fresh, but leftovers can be stored successfully.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: When ready to reheat, gently warm the soup over low heat on the stovetop, stirring frequently. Avoid boiling, as this can cause the egg to curdle. You can also reheat it in the microwave in short intervals, stirring in between. If the soup seems too thick, you can add a splash of vegetable broth or water to reach your desired consistency.
- Freezing: While creamy soups with egg can sometimes change texture upon freezing and thawing, you can freeze this soup if you’re willing to accept a slight alteration in creaminess. Allow the soup to cool completely, then transfer it to freezer-safe containers, leaving a little headspace for expansion. It can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator and reheat as described above. For best results, however, fresh is always recommended for this particular soup.
Final Thoughts
This Vegetarian Lemon Rice Soup is a testament to how simple ingredients can create something truly remarkable and comforting. Give it a try and let its bright, satisfying flavors bring a little extra sunshine into your kitchen. You’ll be so glad you did.
Vegetarian Lemon Rice Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the vegetable broth and bring the mixture to a boil. Stir in the Arborio rice. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.6 cups vegetable broth, 1/2 cup Arborio rice
- While the rice is simmering, in a medium bowl, whisk together the two large eggs until well combined. Gradually whisk in the fresh lemon juice. This mixture is key to creating the soup’s characteristic creamy texture.2 large eggs, 1/4 cup fresh lemon juice
- Once the rice is cooked, slowly ladle about 1 cup of the hot broth mixture from the pot into the egg and lemon juice mixture, whisking constantly. This process, called tempering, gently heats the eggs without scrambling them.
- Gradually pour the tempered egg and lemon mixture back into the pot of soup, stirring continuously. Cook over low heat for another 2-3 minutes, stirring constantly, until the soup thickens slightly and becomes creamy. Do not allow the soup to boil after adding the egg mixture.
- Stir in the chopped fresh dill. Season generously with salt and freshly ground black pepper to taste. Ladle the hot Vegetarian Lemon Rice Soup into bowls. Garnish with extra fresh dill and an optional squeeze of fresh lemon juice.1/4 cup fresh dill, to taste salt, to taste freshly ground black pepper