Vegetarian Lemon Rice Soup

If you’re dieting in the new year, whatever diet you’re following probably has some soup suggestions for you. And you’re probably thinking that soups for weight loss might just be another common factor of fad diets. But it is so for a reason…it works! I’m not a dietitian, but I know the contents that go into the soup recipes I make, and I know how full I feel after a serving of soup, whether it’s the main meal or a precursor to dinner. The truth is the composition of soup is mostly liquid which helps you feel fuller faster, thereby reducing your appetite for more food or reducing your caloric intake all together. And when you load that soup up with vegetables, it’s a win/win situation! Now, it can’t just be broth and vegetables, because it’s just not yummy or sustainable. Instead load it up with vegetables but add a zing of flavor that makes you want more, like in my Vegetarian Lemon Rice Soup.

Vegetarian Lemon Rice Soup recipe for a warm comforting but also nutrition-rich meal you'll love - it's loaded with vegetables with a fresh lemon taste!

The zing in the Vegetarian Lemon Rice Soup is the lemon. The lemon is very refreshing and an appetite stimulant, making that zucchini, carrots and celery taste even better. I also try to make my soups hearty by adding some type of grain or carb, in this case short-grain white rice. You can also add one small potato diced up really small to bulk up the soup and make it more filling, if you’d like, but it’s not necessary. I’m calling it a vegetarian soup, but it’s also vegan and uses simple everyday ingredients you can easily whip up. What I like to do is make a huge pot and enjoy it for lunch 3 times during the week and freeze the rest for a snowy day like today in New England!

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Hope you try this recipe for Vegetarian Lemon Rice Soup. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!


  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 large carrots, halved lengthwise and finely sliced
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • Β½ tsp dried oregano
  • 32 oz low-sodium vegetable broth (I like Pacific)
  • 4 cups of water
  • 1 zucchini, small diced
  • 1/2 cup short-grain rice
  • 1 bay leaf
  • 1/8 to 1/4 cup fresh lemon juice


  1. Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
  2. Add the oregano, salt and pepper and stir.
  3. Pour the vegetable broth and water and bring to a boil.
  4. Stir in the zucchini, rice and bay leaf. Reduce heat to a low simmer and cook for 20 minutes until rice is fluffy and cooked through.
  5. Reduce heat to low and stir in as much of the lemon juice as you'd like.
View Nutritional Info


  • Reply
    Amal mackie
    January 20, 2018 at 3:58 pm

    Full of flavor & healthy

  • Reply
    January 4, 2018 at 5:30 pm

    I added one can of diced tomatoes and some basil. Mmmmmm

    • Reply
      Yumna Jawad
      January 4, 2018 at 7:48 pm

      Ohhhh I love that update! YUM!

  • Reply
    January 4, 2018 at 12:54 am

    I know it says vegetarian but do you have this recipe with chicken?

  • Reply
    November 22, 2017 at 12:59 pm

    I’m always short on time so I’m wondering if it would be adaptable to a slow cooker? I’m thinking of slightly frying the onions celery garlic and carrots to bring out the flavour and then throwing everything into the pot on low. Just have to add lemon and serve. What do you think?

    • Reply
      Yumna Jawad
      November 25, 2017 at 8:12 pm

      Sorry for the late reply, but I think you can definitely do this in the slow cooker and then just add the lemons when you’re ready to serve. Hope it turns out awesome!

  • Reply
    October 7, 2017 at 5:52 am

    Hello! Do you have the nutrition information for this recipe?

    • Reply
      Yumna Jawad
      October 9, 2017 at 9:07 pm

      I just updated the recipe to include it. Sorry when I migrated to the new design, a lot of my nutrition information didn’t migrate over. Hope you like the recipe!

  • Reply
    September 17, 2017 at 8:03 pm

    What exactly did you use for the “small green squash”? Zucchini?

    • Reply
      Yumna Jawad
      September 17, 2017 at 8:19 pm

      Yes, sorry I should have just called it zucchini. I just updated the recipe to say that. Thank you. Hope you try it and love it!

      • Reply
        September 17, 2017 at 9:34 pm

        Thank you for the quick reply! I am excited to make this!

  • Reply
    Greta Gildenstone
    January 13, 2017 at 10:17 pm

    Just tried this recipe and oh my goodness did it deliver! It was good to the last scoop! So flavorful, hearty and filling without any of the guilt! Can’t wait to try your other recipes. Who knew eating clean could be so delicious!

    • Reply
      January 13, 2017 at 10:19 pm

      Wow So glad to hear that!! You make me want to cook up another batch of it! hahah.. Thank you!

  • Reply
    Kiran Samad
    January 10, 2017 at 6:19 pm

    great recipe..trying it today Yumna.

    • Reply
      January 10, 2017 at 9:18 pm

      Awesome!! Hope you love it! πŸ™‚

  • Reply
    January 7, 2017 at 11:17 pm

    Yay! This sounds amazing! Thank youuuuu! Love following your snapchat!

    • Reply
      January 8, 2017 at 9:56 pm

      Yay! You’ve come over from Snapchat!So glad you enjoy my snapchat. πŸ™‚

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