Very Good For Your Health And Mine Vegetarian Lemon Pepper Soup Recipes

VEGETARIAN GREEK LEMON SOUP

Steps:

• Sauté white onion, large carrots, zucchini, celery stalks and cloves garlic in olive oil over medium heat.
• After about 5 minutes, add cauliflower rice OR uncooked orzo, a can of chickpeas and Yukon golden potatoes.
• Add veggie broth, salt & pepper, and fresh dill and parsley.
• Bring to a boil then reduce to a simmer and cook covered for 45-1 hour.
• Set aside 1 cup of hot broth when the soup is cooked and slowly add it to the egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
• Add the egg mixture to the soup along with the lemon juice and combine. Taste it and add more salt and pepper as needed. Serve with fresh parsley and dill and drizzle with a little olive oil! YUM!

VERY GOOD FOR YOUR HEALTH AND MINE VEGETARIAN LEMON, PEPPER SOUP

Steps:

• Firstly, prepare vegetable stock.
• For this, dissolve 2 cubes of Maggi vegetable stock with onions in 4-5 cups of water and boil until the cubes are completely dissolved.
• Your veg.
• stock is ready.
• Now keep this aside and proceed.
• Heat oil in a saucepan.
• Add carrot, cabbage and mushrooms and stir well.
• Add capsicum, tomato and salt.
• Stir-cook for 10-15 minutes till the veggies are tender.
• Then, add the stock and let it come to a boil.
• Lower heat, stir in the crushed peppercorns and remove from flame.
• Add bean sprouts and lemon juice.
• Stir well and serve hot on a cold windy winter night.

LEMON SOUP

Steps:

• Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
• In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

VEGETARIAN LEMON-RICE SOUP

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.

LEMON-PEPPER VEGETABLES

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.