Vegetarian Lemon Rice Soup
Try this Vegetarian Lemon Rice Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 bay leaf
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 onion, diced
- 4 cups of water
- 1/2 tsp dried oregano
- 3 celery stalks chopped
- 2 large carrots halved lengthwise and finely sliced
- 1 small potato small diced
- 32 oz low-sodium vegetable broth (i like pacific)
- 1 green squash small diced
- 1/2 cup short-grain rice
- 1/8 upfresh lemon juice
- Carbohydrate 96.8590099994846 g
- Cholesterol 0 mg
- Fat 4.40813000136534 g
- Fiber 5.93239994873139 g
- Protein 8.872379999912 g
- Saturated Fat 0.735570000178569 g
- Serving Size 1 1 recipe (2102g)
- Sodium 137.126499999909 mg
- Sugar 90.9266100507532 g
- Trans Fat 0.263255000025674 g
- Calories 471 calories
Heat the olive oil over medium heat. Add the onion, carrots, celery, potato and garlic. Cook for 5 minutes until vegetables are soft.Add the oregano, salt and pepper and stir.Pour the vegetable broth and water and bring to a boil.Stir in the squash, rice and bay leaf. Reduce heat to a low simmer and cook for 20 minutes until rice is cooked through.Reduce heat to low and stir in lemon juice.
