Vegetable Rice And Lemon Soup Recipes

VEGETARIAN LEMON-RICE SOUP

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

Vegetarian Lemon-Rice Soup image

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

Ingredients

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

QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE

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

Quick Vegetarian Egg-Lemon Soup with Brown Rice image

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

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

CHICKEN LEMON SOUP W/RICE AND VEGETABLES

Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.

Provided by Deantini

Categories Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Chicken Lemon Soup W/Rice and Vegetables image

Steps:

Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
Add zest of lemon and rice.
Stir.
Add chicken broth and boil on low for approx 20 min until vegetables are tender.
Add peas, chicken, lemon juice and parsley 5 minutes before serving.
Add salt and pepper to taste.

Nutrition Facts : Calories 220.2, Fat 3.9, SaturatedFat 0.9, Sodium 1335, Carbohydrate 31.9, Fiber 3.9, Sugar 6.2, Protein 13.1

Ingredients

1 onion, diced finely
1 1/2 carrots, diced finely
1 stalk celery, diced finely
1 teaspoon oil
1 lemon, zest of
1/2 cup long grain rice, uncooked
2 cups boneless skinless chicken breasts, cooked and diced
7 cups chicken broth
1 cup peas, frozen
1 1/2 tablespoons lemon juice
2 tablespoons parsley, fresh (or 1 tbsp dried)
salt and pepper

VEGETABLE AND RICE SOUP

Make and share this Vegetable and Rice Soup recipe from Food.com.

Provided by Deantini

Categories Clear Soup

Time 40m

Yield 2 bowls, 1-2 serving(s)

Number Of Ingredients 9

Vegetable and Rice Soup image

Steps:

Heat broth to simmering in sauce pan.
Meanwhile chop all vegetables and add to the broth along with lemon juice and rice.
Let simmer for approx 30 min or until vegetables are soft.
Add salt to taste.

Nutrition Facts : Calories 295.7, Fat 4.7, SaturatedFat 1.3, Sodium 2309.5, Carbohydrate 42.6, Fiber 3.1, Sugar 7.2, Protein 18.8

Ingredients

3 cups chicken broth
1 stalk celery, finely diced
1 small carrot, finely diced
1/2 small onion, finely diced
3 garlic cloves, finely diced
1 Thai peppers, red, hot, finely diced
1 tablespoon lemon juice
1/2 cup cooked rice
salt

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Vegetable Rice And Lemon Soup Recipes

VEGETARIAN LEMON-RICE SOUP

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!

QUICK VEGETARIAN EGG-LEMON SOUP WITH BROWN RICE

CHICKEN LEMON SOUP W/RICE AND VEGETABLES

Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.

VEGETABLE AND RICE SOUP

Make and share this Vegetable and Rice Soup recipe from Food.com.

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