Vegetarian Lemon-Rice Soup

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!

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 25 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

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  • 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.

Per Serving: 158 calories; protein 7.6g; carbohydrates 25.1g; fat 4.5g; cholesterol 139.5mg; sodium 553.8mg. For a thicker soup, add some flour or cornstarch while cooking.