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Vegetarian Lemon Rice Soup

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This Vegetarian Lemon Rice Soup recipe is my most popular soup recipe! It's warm and comforting but also a vegan nutrition-rich meal you'll love to cook and eat often!

  • Author: Yumna Jawad
  • Posted:

Vegetarian Lemon Rice Soup Recipe

When the weather gets colder, there’s nothing like a warm hearty bowl of soup to satisfy your hunger and make you feel good all around! This Vegetarian Lemon Rice Soup is one of those comforting soup recipes that’s so easy to make, loaded with vegetables and keeps you feeling full and satiated. You can easily make it with very simple ingredients that you probably already have in your fridge!

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

Why I love this 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!

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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. That 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 and add a zing of flavor that makes you want more, like in my Lemon Rice Soup. The zing in the Lemon Rice Soup is the lemon. The lemon is very refreshing and an appetite stimulant (hello diet-friendly soup!), making that zucchini, carrots and celery taste even better.

How to make lemon rice soup

Start with 4 simple everyday ingredients: onions, carrots, celery and frozen garlic. Then, cook the vegetables with olive oil, salt and pepper until they slightly soften.

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

Next, add the seasoning and the broth and the zucchini with a couple bay leaves.

And then add the short grain white rice to the broth. Bring to a boil and simmer for 20 minutes until the rice gets tender and fluffy. If you prefer, you can use brown rice, or you can even make this grain-free by using potatoes instead. If you’re looking for low carb or a keto-friendly solution, I recommend adding yellow squash and/or cauliflower rice. It will make it more hearty and filling.

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

The best part of this recipe is that it’s vegetarian – well, vegan actually – and it uses simple everyday ingredients you can easily throw in a pot to make the recipe. 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 mighty snowy day!

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

Tips for making lemon rice soup

  • Cook it quicker by using leftover rice and reduce the simmer time to only 10 minutes.
  • Use your own vegetable broth. To make homemade vegetable broth, just place the vegetable scraps of the outer layers of the carrots and onions, and the end pieces of the celery along with bay leaves and other herbs in a pot. As much water as you want and cook it together for 30 minutes.
  • Make it grain-free by using chopped potatoes instead of rice. If you’re looking for a Whole30 soup, switching the rice for potatoes is the perfect substitution. To make it low-carb or keto-friendly, you can add chopped yellow squash and/or riced cauliflower.
  • Don’t add the lemon juice until you’re done cooking. You might be tempted to just throw everything in a pot at once. But definitely wait on the lemon juice until the soup is cooked to avoid any bitter taste of the lemon juice simmering for too long.

If you’ve tried this healthy-ish feel good Vegetarian Lemon Rice Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more soup recipes, check out:

4.61 from 28 votes
This Lemon Rice Soup recipe is my most popular soup recipe! It's warm and comforting but also a vegan nutrition-rich meal you'll love to cook and eat often!
Vegetarian Lemon Rice Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This Vegetarian Lemon Rice Soup recipe is my most popular soup recipe! It's warm and comforting but also a vegan nutrition-rich meal you'll love to cook and eat often!

Course: Soup
Cuisine: American
Keyword: Lemon Soup, Rice Soup
Servings: 6 servings
Calories: 131 kcal
Author: Yumna Jawad
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 large carrots halved lengthwise and finely sliced
  • 3 celery stalks chopped
  • 3 garlic cloves minced
  • ½ teaspoon dried oregano
  • 32 oz low-sodium vegetable broth I like [url href="http://www.pacificfoods.com/food/broths-stocks.aspx" target="_blank"]Pacific[/url]
  • 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
Instructions
  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 covered 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.

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

  • Instead of short grain rice, you can use long-grain rice or brown rice. If you're using brown rice, be sure to add an extra 25 minutes to the cooking time though. You can also use potatoes, riced cauliflower, celery root or chopped zucchini for some grain free and/or low carb options.
  • If you don't have oregano, feel free to use thyme, parsley, cilantro or other herbs.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the grilled cheese on the side 😉

Nutrition Facts
Vegetarian Lemon Rice Soup
Amount Per Serving (1 g)
Calories 131 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 79mg 3%
Potassium 377mg 11%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 3g
Protein 5g 10%
Vitamin A 71%
Vitamin C 11.5%
Calcium 3.3%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Lexi
    March 6, 2019 at 6:39 pm

    This recipe is amazing!!! I was worried there wasn’t enough flavour then I added the fresh lemon juice and boom!!! Flavour overload! It’s so yummy I’ll be making this for years … thank you x

    • Reply
      Yumna Jawad
      March 8, 2019 at 7:15 pm

      So glad to hear that! Thanks so much Lexi 🙂

  • Reply
    Sabrina
    March 5, 2019 at 10:44 am

    Hi! New to cooking but would this recipe work with quinoa? And do you have a video on how to make a good broth? Thanks!! It looks delicious

  • Reply
    Chris
    February 28, 2019 at 4:34 pm

    I haven’t rated yet as still cooking. In written recipe you need to add to cover the soup. I had to watch video as I thought it would be covered. I also was using brown rice which needs to cook for 45. Minutes so switched to a rice blend I had that cooked faster. I am sure it will be delicious, especially with my fresh myer lemons. Thanks.

    • Reply
      Yumna Jawad
      March 2, 2019 at 9:08 pm

      I hope you liked it Chris! And I added that part to the instructions. Thank you!

  • Reply
    Jessica
    January 13, 2019 at 4:19 pm

    Sooo yummy! I crave this soup all the time, Its my go to 🙂

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