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wooden bowl with lemon and rice soup and spoon

Vegan Lemon And Rice Soup Recipe: An Easy Dinner

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner, Lunch, Main Course, Soup
Cuisine: American
Calories: 151
Ingredients Equipment Method Nutrition Notes

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)

Equipment

Method
 

  1. Heat 1/4 cup of filtered water in a Dutch oven, or a large soup pot, over medium heat.
  2. Add the onions, carrots, and celery, and cook until just soft and starting to get translucent (approx. 5 min.).
    chopped onions celery and carrots in a dutch oven on the stove
  3. Add garlic, oregano, salt, and pepper, and cook until fragrant (approx. 1 min.).
    chopped garlic parsley onion carrots celery and herbs in a dutch oven on the stove
  4. Stir in zucchini and rice until well incorporated.
    soup ingredients zucchini rice carrots celery onion in dutch oven on stove
  5. Add the vegetable broth, water, parsley, and bay leaves. Bring mixture to a boil and then cover and set heat to a low simmer.
    vegetable broth chopped zucchini parsley and bay leaves in a dutch oven on the stove
  6. Cook until rice is fluffy, and vegetables are soft (approximately 25-30 min.).
  7. 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.
    lemon and rice soup on stove
  8. Ladle into soup bowls and garnish with fresh parsley and more nutritional yeast and cheese if desired.
    hands holding lemon and rice soup in a wooden bowl with spoon
  9. ENJOY!

Nutrition

Serving: 1servingCalories: 151kcalCarbohydrates: 33gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 328mgPotassium: 402mgFiber: 5gSugar: 6gVitamin A: 5311IUVitamin C: 29mgCalcium: 59mgIron: 1mg

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.

Tried this recipe?

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