Vegetarian Lemon Rice Soup Recipes

VEGETARIAN LEMON-RICE SOUP

Vegetarian Lemon-Rice Soup image

My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!

Provided by SARAHLIZZ3

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 cups vegetable broth
2 ½ ounces rice
3 eggs
2 lemons, juiced
salt and ground black pepper to taste

Steps:

Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g

QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE

Quick Vegetarian Egg-Lemon Soup with Brown Rice image

I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.

Provided by Just Joely

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 23m

Yield 6

Number Of Ingredients 7

Ingredients

8 cups vegetable broth
1 cup uncooked instant brown rice (such as Minute®)
6 eggs
½ cup fresh lemon juice
1 pinch dried dill weed, or more to taste
1 pinch granulated garlic, or more to taste
salt and freshly ground black pepper to taste

Steps:

Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.4 g, Cholesterol 186 mg, Fat 6.1 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 713.1 mg, Sugar 4.9 g

HEALTHY LEMON RICE SOUP WITH CHICKPEAS

Healthy Lemon Rice Soup with Chickpeas image

This lemon rice soup is a cozy and comforting recipe full of fresh spring veggies, chickpeas, fresh dill and bright zesty lemon juice.

Provided by Abra Pappa, MS, CNS, LDN

Categories Soup

Number Of Ingredients 15

Ingredients

2 tbsp cooking fat (butter or olive oil )
2 large carrots (chopped (about 1 cup))
1 small fennel bulb (chopped (about 1 cup))
1 small onion (chopped (about 1 cup))
1 tsp sea salt
1/4 tsp black pepper
4 cups vegetable stock (or chicken stock)
2 cups water
2 bay leaves
1/2 cup basmati rice
1 13.5 ounce can chickpeas (rinsed )
1 cup frozen or fresh green peas
2 cups baby spinach
1/2 cup fresh dill (chopped)
3 tbsp fresh lemon juice

Steps:

Heat cooking oil in a large pot over medium heat. Add chopped carrot, fennel and onion. Cook until tender about 4-5 minutes. Season well with salt and pepper.
Add bay leaves, stock/broth, water, and rice to pot. Bring to a boil, reduce heat and simmer until the rice is cooked about 25-30 minutes.
Stir in chickpeas, green peas, spinach, and dill. Cook until spinach is wilted and peas are tender (about 2-3 minutes)
Stir in lemon juice and season again with salt and pepper. Taste and adjust seasoning as needed.
Serve immediately with fresh lemon slices if desired.

Nutrition Facts : ServingSize 1 bowl (6 total bowls in recipe), Calories 158 kcal, Carbohydrate 25 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 1068 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g

GREEK LEMON-RICE SOUP

Greek Lemon-Rice Soup image

Make and share this Greek Lemon-Rice Soup recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4-1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley
salt
white pepper, to taste

Steps:

Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup.
Stir in parsley; season to taste with salt and white pepper.
Pour soup into bowls.

Nutrition Facts : Calories 67.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.6, Carbohydrate 11.3, Fiber 0.3, Sugar 0.5, Protein 2.6

VEGETABLE, RICE, AND LEMON SOUP

Vegetable, Rice, and Lemon Soup image

Categories Soup/Stew Egg Onion Rice Appetizer Lemon Celery Carrot Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

8 cups canned low-salt chicken broth
3 medium carrots, peeled, chopped
2 large celery stalks, finely chopped
1 medium white onion, minced
1 cup converted white rice
4 large eggs, separated
1/3 cup fresh lemon juice
Thin lemon slices (optional)
Chopped fresh parsley (optional)

Steps:

Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.

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