Vegetarian Lemon-Rice Soup

Vegetarian Lemon-Rice Soup

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"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!"
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30 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 140 mg
  • 46%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • For a thicker soup, add some flour or cornstarch while cooking.


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I love this recipe! It was super easy to make and delicious. Since going vegetarian, lemon rice soup has been something I have really missed now I don't have to anymore. This recipe taste exac...

The only good thing about this one was the smell. I added only one lemon but all I could taste was that. It was way too bitter! The texture doesn't work out with every time of rise and the eggs ...

I love the chicken lemon rice soup you find at Greek diners, and I wanted to recreate at home without chicken. Unfortunately, the juice from my 2 lemons was too much - it was way too lemony and ...

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