Vegetarian Lemon-Rice Soup Recipe - Allrecipes.com
Vegetarian Lemon-Rice Soup Recipe
  • READY IN 30 mins

Vegetarian Lemon-Rice Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  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.
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Footnotes

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

Oct 03, 2014

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 exactly like I remember lemon rice soup, paired with some bread and butter... Great lunch.

 
Feb 01, 2015

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 got basically cooked from the hot liquid.

 

3 Ratings

Nov 17, 2014

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 sour. My lemons were med to large large in size and very juicy. Unless you have small lemons I would start with one, and you can always add more. Secondly, I had little egg white bits in the soup, which I think was the result of adding the hot soup to the egg / lemon - it just cooked the eggs right away. It didn't bother me, but I know that's not how it's supposed to come out - maybe I will ladle some soup and let it cool off next time?

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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