Vegan Lemon And Rice Soup Recipe: An Easy Dinner
A nourishing Vegan Lemon and Rice Soup Recipe. Perfect for cozy evenings or an easy weekly meal prep. Delicious satisfaction in every bite.
This lemon and rice soup recipe is the perfect balance of lemony broth, hearty rice, and herbs, which makes it one of my favorite soups any time of year, and any day of the week.
Inspired by the traditional Greek Avgolemono soup, which is a chicken lemon rice soup, this vegan version skips the chicken broth and shredded chicken, but it doesn’t skimp on flavor.
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The Simplicity Of Lemon Rice Soup
It takes minimal effort to make this lemon and rice soup recipe, which is why it is perfect for busy workday evenings, or you can make it in advance and just reheat it when you get home.
With just a few ingredients like vegetable broth, wild rice, and lots of lemon, this easy recipe comes together in a large pot over medium heat.
I crafted this recipe to be as nutritiously healthy as I could while still keeping the flavor, which is why I use zero oils, not even olive oil, and only the freshest ingredients.
Ingredients For Lemon And Rice Soup Recipe
Yellow Onion: Onions are part of the allium family, highly nutritious, and they give this soup a lot of flavor.
Garlic: Another ingredient that is part of the allium family. I’m a big garlic fan. Use more in this recipe if you desire.
Carrots: I love carrots but sometimes, if you add too many, it can be overpowering and give your soup a too sweet taste. This lemon and rice soup recipe is meant to be sharp and tangy – not sweet – so just a couple will be sufficient.
Celery: Celery is always a good base to start your soup, along with onions and carrots. The perfect soup starter.
Zucchini: When cooked, zucchini lends a hint of thickness to this soup without overwhelming it with creaminess. Adding just one zucchini is the perfect balance, and enhances the soup’s texture while keeping its bright and vibrant taste.
Brown Rice: I like to use short-grain brown rice for this recipe, as it adds a touch of heartiness and satisfying chewiness to the lemon rice soup that I truly enjoy.
Vegetable Broth: The basis of any good vegan soup is the quality of the vegetable broth, so look for an already-made broth with only real ingredients on the ingredients list – without preservatives and fillers. Or if you have time, you can always make your own.
Lemons: The star of this recipe is fresh, organic lemons with a beautifully fragrant aroma. Here’s a handy tip: Roll the lemons on the counter before juicing to soften them, ensuring you get the most juice when squeezed.
Parsley: Fresh parsley looks and tastes beautiful in this lemon and rice soup recipe, so don’t skimp.
Oregano: Oregano provides an earthiness and depth to this soup that is just perfection. For convenience, I use dried herbs but feel free to use fresh if you wish – yummy!
Bay Leaf: Another ingredient for great flavoring. I find that two bay leaves do the trick but you can experiment according to your own personal preference.
Salt: I go back and forth between kosher salt and a no sodium salt. Either is fine. If you prefer no salt at all you can also go that route.
Black Pepper: Black pepper goes hand in hand with salt. Just a touch will do.
Nutritional Yeast (optional): Nutritional yeast is a great way to add a bit of a cheesy flavor to any dish, and it is a great source of B vitamins. If you have not used it, I say give it a try.
Vegan Parmesan Cheese (optional): Now I don’t necessarily call vegan cheese a health food but sometimes just a hint of that cheesy flavor makes a big difference. Again, if you have not tried any of the vegan cheeses out there, give them a try. 100% plant-based cheeses have come a long way!
How To Make Vegan Lemon And Rice Soup
1, Heat 1/4 cup of filtered water in a large Dutch oven, or a large soup pot, over medium-high heat.
2. Add onions, carrots, and celery, and cook until just soft and starting to get translucent (approx. 5 min.).
3. Add garlic, oregano, parsley, salt, and pepper, and cook until fragrant (approx. 1 min.).
4. Stir in zucchini and rice until well incorporated.
5. Add vegetable broth, water, and bay leaves. Bring mixture to a boil, cover, and lower heat to a simmer.
6. Cook until rice is fluffy, and vegetables are tender (approximately 25-30 min.).
7. Remove from heat, stir in lemon juice, nutritional yeast, and vegan parmesan cheese if using, and additional salt and pepper if desired.
8. Ladle into bowls and garnish with fresh parsley and more nutritional yeast and cheese if desired.
ENJOY!
Vegan Lemon And Rice Soup Recipe Notes
Feel free to use a different variety of rice such as white rice, long-grain brown rice, basmati rice, arborio rice, etc.
Fresh lemon juice is best for this recipe since that is one of the main ingredients. However, in a pinch, you can use bottled lemon juice. Just know that the lemon flavor won’t be as pungent.
If you prefer, you can easily use fresh oregano as well as the parsley. Fresh is best, however, I designed this recipe to be quick and easy for busy caregivers and their families. 😉
Feel free to swap out the zucchini for another green vegetable such as broccoli, peas, or green beans. All will taste lovely.
This recipe is made 100% vegan and plant-based. That said if you would like to use a dairy-based cheese – go for it.
How To Store
This vegan lemon rice soup stores well in the refrigerator for about 3-5 days. Just make sure to store it in a tightly sealed airtight container.
For longer storage, it is best to store this soup in the freezer in a freezer-safe container. When stored properly, it will last in the freezer for about 4-6 months.
Continual Comfort: Soup For Every Season
Soup nourishes the soul all year round, whether it’s winter, spring, summer, or fall. This lemon rice soup recipe is perfect to make any time of the year, and it offers a delicious, flavorful, comforting, and satisfying option to enjoy anytime.
So the next time you are craving soup, try this Vegan Lemon and Rice Soup recipe – it’s perfect year-round. Whether you are enjoying a quiet night a home, cozying up with the kids, or sharing it with friends and family on a special occasion, it’s the perfect soup for any occasion.
Printable Recipe Card
Vegan Lemon And Rice Soup Recipe: An Easy Dinner
Equipment
- Dutch oven – or a large soup pot
- cutting board
- sharp quality knife
- large wooden spoon
Ingredients
- 1 medium yellow onion – diced
- 3 medium garlic cloves – minced
- 2 medium carrots – diced
- 3 medium celery stalks – diced
- 1 medium zucchini – diced
- 1/2 cup short-grain brown rice – rinsed
- 4 cups vegetable broth – preferably low-sodium
- 2 cups filtered water
- 1 medium lemon – juiced
- 1 tbsp fresh parsley – plus more for serving
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp nutritional yeast (optional)
- 2 tbsp vegan parmesan cheese (optional)
Instructions
- Heat 1/4 cup of filtered water in a Dutch oven, or a large soup pot, over medium heat.
- Add the onions, carrots, and celery, and cook until just soft and starting to get translucent (approx. 5 min.).
- Add garlic, oregano, salt, and pepper, and cook until fragrant (approx. 1 min.).
- Stir in zucchini and rice until well incorporated.
- Add the vegetable broth, water, parsley, and bay leaves. Bring mixture to a boil and then cover and set heat to a low simmer.
- Cook until rice is fluffy, and vegetables are soft (approximately 25-30 min.).
- Remove from heat, stir in half of the lemon juice, nutritional yeast, and vegan parmesan cheese if using. Add the second half of the lemon juice if desired, according to your taste preference.
- Ladle into soup bowls and garnish with fresh parsley and more nutritional yeast and cheese if desired.
- ENJOY!
Notes
- Feel free to use a different variety of rice such as long-grain brown rice, basmati rice, arborio rice, etc.
- Fresh lemon juice is best for this recipe since that is one of the main ingredients. However, in a pinch, you can use bottled lemon juice. Just know that the flavor won’t be as pungent.
- If you prefer, you can easily use fresh oregano as well as the parsley. Fresh is best, however, I designed this recipe to be quick and easy for busy caregivers and their families. 😉
- Feel free to swap out the zucchini for another green vegetable such as broccoli, peas, or green beans. All will taste lovely.
- This recipe is made 100% vegan and plant-based. That said if you would like to use a dairy-based cheese – go for it.
Nutrition
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Let’s Connect
I hope you will give this Vegan Lemon and Rice Soup Recipe a try and share it with your friends and family.
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