Lemon Rice Soup

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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!

  • Author: Yumna Jawad
  • Posted:

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 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!

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!

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 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

So, I start with 4 simple everyday ingredients: onions, carrots, celery and garlic,

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!

Then I cook the vegetables with olive oil, salt and pepper, add the seasoning and the broth and the zucchini with couple bay leaves.

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!

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. 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!

I hope you love this healthy-ish feelgood Lemon Rice Soup recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.

For other similar soup recipes, check out these popular recipes:

4.73 from 18 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!
Lemon Rice Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!

Course: Soup
Cuisine: American
Keyword: Lemon Soup, Rice Soup
Servings: 6 servings
Calories: 131 kcal
Author: Yumna Jawad
Ingredients
  • 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 [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 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

Nutrition Facts
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.
This Lemon Rice Soup recipe is a warm comforting but also nutrition-rich meal you'll love. | Soup Recipes | Winter Recipes | Vegetarian Recipes | Comfort Food | #soup #comfortfood #rice #lemon #vegetarian #feelgoodfoodie

Comments

  • Reply
    Amanda
    December 1, 2018 at 8:48 pm

    My partner and I have bee looking for a recipe like this for a couple of years after having and loving Thai porridge. We have relocated since and can’t find it anywhere. This soup is even better! I added 1 tsp of ginger and 1 tbs of vegan butter. Also I substituted jasmine rice and added 1/2tsp of lemon pepper.

    • Reply
      Yumna Jawad
      December 2, 2018 at 6:48 pm

      Wow that’s so great to hear! I’m really glad you loved the recipe!! Thanks for sharing πŸ™‚

  • Reply
    Christine
    November 25, 2018 at 4:43 pm

    So yummy! I added a quarter cup of red lentils to bulk it up, along with some shiitake mushrooms. Very comforting and delicious!!!!

    • Reply
      Yumna Jawad
      November 25, 2018 at 9:45 pm

      So glad you enjoyed it! And love your additions to the soup!!

  • Reply
    Ashley
    November 12, 2018 at 6:35 pm

    Hi there, I was trying out your recipe today and it was soooooo tasty! My son loves soup and I used his idea to make rice soup… and your idea also. 😁😁🍡

    • Reply
      Yumna Jawad
      November 12, 2018 at 8:53 pm

      Oh wow that’s so wonderful! I’m so glad to hear that πŸ™‚ Thank you for sharing!

  • Reply
    Johanna Huss Dowd
    October 14, 2018 at 3:14 pm

    This was brilliant!
    I make a lot of soup, A Lot! Today, i was googling a soup with rice and this recipe came up close to the top and since I had most ingredients on hand I gave it a try, I’m so glad I did.
    We like our soups really thick, so 2 liters of liquid to the amount of veggies seemed a bit much to me, so I reduced the amount of water to 3 instead of 4 cups. I did not have zucchini so put in a pepper instead. What I liked most, however, was the addition of the lemon juice, as this allowed me to go really really low on the salt (kidney disease). It tasted absolutely delicious even with just a tiny amount of salt. So glad I found this

    • Reply
      Yumna Jawad
      October 14, 2018 at 7:07 pm

      Hi there, thank you so much for your wonderful feedback! I’m glad you enjoyed the recipe and didn’t have to use too much salt. The lemon juice in the end is my favorite part and now I know another reason why it’s so great. It reduces the need for too much salt! Thank you for sharing your experience πŸ™‚

  • Reply
    Manar
    August 8, 2018 at 4:22 am

    This is so delicious although I’m not a fan of soup but i love it

    • Reply
      Yumna Jawad
      August 10, 2018 at 12:15 pm

      Yay! That makes me so happy! Thank you πŸ™‚

  • Reply
    Lori Erokan
    June 17, 2018 at 9:49 pm

    Yumna, I was looking for something specific for my vegetarian sister, who just had foot surgery. I wanted to make a vegetarian soup, but the meds she is on make her queasy, so she can’t eat anything rich or heavy, and if it contains dairy–forget it. After an Internet search, I found your lovely site. I made your Vegetarian Lemon Rice Soup (so easy!), and Meg said it was the best thing she’s had in weeks. It’s a great, flavorful soup for sickies–or anyone, really. I added some diced potato to make it more filling, and more lemon juice to taste. When I’ve attempted vegetarian soups in the past, they are usually so bland, but this one is great. I’ll be making it again, even for non-vegetarians. I also made your extremely easy Tomato Avocado Cucumber Salad to go with the quiche I made for last night’s dinner. It’s so colorful and crunchy! I used an English cucumber because I couldn’t find Persian ones The diced red onion doesn’t overwhelm the taste at all. Leftovers are good the next day, too. Nice to meet you–glad you are here!

    • Reply
      Yumna Jawad
      June 18, 2018 at 1:07 pm

      Hi Lori – Thank you so much for the long and thoughtful feedback! I really appreciate you taking the time to share your feedback with me! And it makes me so happy that you and your sister have enjoyed the recipes so far! Thank you!!

  • Reply
    Nahida
    May 22, 2018 at 3:48 pm

    THIS IS DELICIOUS!!!!! I seriously think I am your #1 fan! I follow you on snap, fb, insta!

    • Reply
      Yumna Jawad
      May 22, 2018 at 9:02 pm

      You’re the best ever!!!! Thank you so much! So much love back to you :)))))

  • Reply
    Marla
    March 7, 2018 at 10:35 am

    I just love this recipe! It is one of my favorites and I’ve made it many times. I recently purchased an instant pot and was wondering if it could be adapted to be made in there. Any thoughts?

    • Reply
      Yumna Jawad
      March 12, 2018 at 9:47 am

      Hi Marla – So glad to hear you’ve made this recipe so many times! Yes, you an definitely make this in the Instant Pot. My recommendation would be to sautee the onions and garlic with olive oil first, then add the remaining ingredients, stir to combine and then cook on the soup setting for 15 minutes. Hope that helps!

  • Reply
    brenda
    February 26, 2018 at 11:36 pm

    This soup recipe is wonderful, fast easy and sooo tasty . Also you probably have all the ingredients already. i used French beans instead of zucchini cos that’s what i had. Thank You

    • Reply
      Yumna Jawad
      February 27, 2018 at 7:57 pm

      Thank you so much Brenda! So glad to hear you enjoyed it πŸ™‚

  • Reply
    Amy C
    February 22, 2018 at 12:51 pm

    Very very good soup. My 9 year old recently decided to go vegan so I’ve been scrambling for recipes which make the whole family happy because not everyone in my family appreciates vegan meals. Success. My family gobbled it down and I have barely any leftover. Going to make another batch today.

    • Reply
      Yumna Jawad
      February 22, 2018 at 9:19 pm

      Yay! I love to hear that! Thanks so much! You should try the vegan sweet potato chili next…yum!!

  • Reply
    Anita
    February 8, 2018 at 11:38 am

    Looking forward to making this soup and being on your email mailing list for more exciting recipes! TY

    • Reply
      Yumna Jawad
      February 8, 2018 at 11:54 am

      So glad to hear that Anita! Hope you love the soup and the other recipes too! πŸ™‚

  • Reply
    Maya Mortada
    February 4, 2018 at 9:31 am

    Can’t believe I never noticed this recipe on your site. Will try to make it this week, but will add some shredded chicken breast as well.

    • Reply
      Yumna Jawad
      February 4, 2018 at 11:00 am

      Oh yea, this is one of my favorites ever! I hope you love it! πŸ™‚

  • Reply
    Merry Tillman
    January 31, 2018 at 10:19 pm

    Oh my this is yummy soup…hubs had three bowls. I used leftover cooked brown rice, parsley & the zest of two lemons I juiced for addition before serving. Will be a favorite go-to for us…thank you!

    • Reply
      Yumna Jawad
      February 1, 2018 at 10:59 am

      Thank you so much Merry! And I love that you used brown rice with it and extra lemon zest…yum!!

  • Reply
    Merry Tillman
    January 31, 2018 at 10:15 pm

    Oh my this soup is tasty…my hubs had three bowls! I used leftover cooked brown rice…and the zest of the two lemons I juiced…this will be a go-to recipe for sure! Thank you!

  • Reply
    Amit
    January 29, 2018 at 11:05 am

    Can we skip broth or replace it with some thing home made?

    • Reply
      Yumna Jawad
      January 29, 2018 at 9:59 pm

      Yes, absolutely, you can use water or homemade broth πŸ™‚

  • Reply
    Rania
    January 27, 2018 at 11:34 am

    Made a double batch today so I can freeze some… It’s so yummy. Healthy and filling.

    • Reply
      Yumna Jawad
      January 28, 2018 at 10:09 pm

      Yay! So happy to hear that πŸ™‚ Thank you!

  • Reply
    Ellie Zurbuchen
    January 26, 2018 at 5:54 pm

    Could you add tofu to this recipe?

    • Reply
      Yumna Jawad
      January 26, 2018 at 5:58 pm

      Hi Ellie – Yes, absolutely, you can add tofu if you’d like. Just add it when you add in the rice so it softens up and add an extra 1/4 to 1/2 cup of broth or water. Hope you love it!

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

    Full of flavor & healthy

  • Reply
    Donna
    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
    Carla
    January 4, 2018 at 12:54 am

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

  • Reply
    Bernadette
    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
    Tiffany
    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
    Cathy
    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
        Cathy
        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
      Yumna
      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
      Yumna
      January 10, 2017 at 9:18 pm

      Awesome!! Hope you love it! πŸ™‚

  • Reply
    rcze91
    January 7, 2017 at 11:17 pm

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

    • Reply
      Yumna
      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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