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Top down shot of Lemon Rice Soup being scooped with a spoon
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5 from 397 votes

Lemon Rice Soup

This vegetarian Lemon Rice Soup recipe is the best soup! Easy to make with basic kitchen staples, it's comforting, quick and loaded with nutrients!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 120kcal
Author Yumna Jawad



  • Heat the olive oil in a large heavy bottomed pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Add garlic, oregano, salt and pepper, cook until fragrant, 1-2 minutes..
  • Stir in the zucchini, rice and bay leaves until well incorporated, about 1 more minute. Add the vegetable broth and water and bring mixture to a boil.
  • Reduce heat to a low simmer and cook covered until rice is fluffy and vegetables are soft, 30 minutes
  • Remove from heat, and stir in as much of the lemon juice as you'd like and garnish with chopped parsley and lemon slices, if desired. Serve immediately.



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.


Calories: 120kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 426mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3559IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg