This Lemon Rice Soup is a comforting and refreshing dish that’s perfect for any season. Made with wholesome vegetables, tender rice, and a zesty kick of fresh lemon juice, this soup combines hearty flavors with a light, tangy twist. It’s an excellent choice for those searching for healthy soup recipes, easy vegetarian soups, or a flavorful option for the Mediterranean diet.
Ideal for meal prep or weeknight dinners, this homemade lemon rice soup is quick to make and loaded with nutrients. Whether you’re looking for low-calorie soups, gluten-free options, or just a cozy meal packed with vibrant flavors, this recipe delivers. Garnished with fresh parsley and lemon slices, it’s as beautiful to serve as it is delicious to eat.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 zucchini, chopped
- ½ cup short-grain rice
- 2 bay leaves
- 4 cups low-sodium vegetable broth
- 2 cups water
- ¼ cup fresh lemon juice (plus lemon slices for garnish)
- Fresh parsley, chopped (for serving)
Instructions
- Sauté the Vegetables:
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, cooking until softened and translucent, about 5 minutes. Stir in the garlic, oregano, salt, and black pepper, and cook until fragrant, 1-2 minutes. - Incorporate Zucchini and Rice:
Add the chopped zucchini, rice, and bay leaves to the pot, stirring to combine. - Add Liquids and Simmer:
Pour in the vegetable broth and water, bringing the mixture to a boil. Reduce the heat to a low simmer, cover, and cook for about 30 minutes, or until the rice is tender and the vegetables are soft. - Finish with Lemon Juice:
Remove the soup from heat and stir in the lemon juice, adjusting the amount to your taste. - Serve and Garnish:
Ladle the soup into bowls and garnish with chopped parsley and lemon slices. Serve warm.
Why You’ll Love This Recipe
- Bright and Comforting: The tangy lemon juice adds a refreshing twist to this hearty, cozy soup.
- Wholesome Ingredients: Packed with vegetables and rice, this soup is both nutritious and satisfying.
- Quick and Simple: Perfect for a weeknight meal, it’s ready in under an hour with minimal effort.
- Versatile and Adaptable: Great as a light main course or a side dish to complement any meal.
Tips
- Use Fresh Lemon Juice: For the best flavor, squeeze fresh lemons rather than using bottled juice.
- Control the Texture: Adjust the soup’s thickness by adding more broth or water as desired.
- Cook the Rice Separately: If you plan to store leftovers, cook the rice separately and add it to each serving to prevent it from soaking up too much liquid.
Variations and Substitutions
- Protein Addition: Add shredded chicken, chickpeas, or tofu for extra protein.
- Grain Swap: Substitute rice with quinoa, farro, or orzo for a unique twist.
- Herb Variations: Experiment with fresh dill, basil, or thyme for added flavor.
- Spice it Up: Add red pepper flakes or a pinch of cayenne for a touch of heat.
FAQs
Q: Can I make this soup ahead of time?
A: Yes! Prepare the soup without the lemon juice and store it in the refrigerator for up to 3 days. Add the lemon juice when reheating for the freshest flavor.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze it without the rice, as the rice may become mushy when reheated. Cook fresh rice to add when serving.
Q: Can I use brown rice instead of white rice?
A: Absolutely! Just note that brown rice will require a longer cooking time, so adjust accordingly.
Serving
- As a Main Dish: Serve with crusty bread or a green salad for a complete meal.
- As a Side: Pair with grilled fish, roasted chicken, or stuffed peppers for a Mediterranean-inspired dinner.
- For Meal Prep: Store in individual portions for easy grab-and-go lunches during the week.
Suggestions
- Wine Pairing: Enjoy with a light white wine like Sauvignon Blanc or Pinot Grigio.
- Top it Off: Add a sprinkle of grated Parmesan or crumbled feta for extra richness.
- Make it Creamy: Stir in a dollop of Greek yogurt or heavy cream for a creamy version of the soup.
Lemon Rice Soup
6
servings10
minutes30
minutesIngredients
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 zucchini, chopped
½ cup short-grain rice
2 bay leaves
4 cups low-sodium vegetable broth
2 cups water
¼ cup fresh lemon juice (plus lemon slices for garnish)
Fresh parsley, chopped (for serving)
Directions
- Sauté the Vegetables:
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, cooking until softened and translucent, about 5 minutes. Stir in the garlic, oregano, salt, and black pepper, and cook until fragrant, 1-2 minutes.
- Incorporate Zucchini and Rice:
- Add the chopped zucchini, rice, and bay leaves to the pot, stirring to combine.
- Add Liquids and Simmer:
- Pour in the vegetable broth and water, bringing the mixture to a boil. Reduce the heat to a low simmer, cover, and cook for about 30 minutes, or until the rice is tender and the vegetables are soft.
- Finish with Lemon Juice:
- Remove the soup from heat and stir in the lemon juice, adjusting the amount to your taste.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with chopped parsley and lemon slices. Serve warm.
Leave a Reply