Zesty Greek Lemon Rice Soup

$To make Greek Lemon Rice Soup, you need a few key ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 stalk celery, diced - 6 cups vegetable broth - 1 cup cooked rice (preferably jasmine or basmati) - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - Salt and pepper to taste - Fresh dill or parsley for garnish These ingredients come together to create a warm and zesty soup. The rice adds heartiness, while the lemon juice brings a bright flavor. You can add extra ingredients to enhance the taste. Consider these options: - Cooked chicken for protein - Spinach or kale for a green touch - Feta cheese for a salty bite - Extra herbs like thyme or oregano These add-ins can give your soup a personal twist. Feel free to mix and match based on what you enjoy. If you have dietary needs, there are easy swaps you can make. Here are some ideas: - Use vegetable broth for a vegan option. - Swap rice for quinoa for a gluten-free choice. - Use flax eggs instead of regular eggs for a vegan soup. These substitutions keep the flavors but cater to your needs. Always check for allergens in any ingredient you choose. {{ingredient_image_1}} To start, heat 1 tablespoon of olive oil in a large pot over medium heat. Next, add 1 finely chopped onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced stalk of celery. Sauté these veggies for about 5 to 7 minutes. You want them soft, and the onion should be clear. This mix builds the soup's flavor. Then, pour in 6 cups of vegetable broth. Bring it to a gentle boil. The broth adds depth and warmth to the soup. Once it starts to bubble, add 1 cup of cooked rice. I recommend jasmine or basmati rice for the best taste. Reduce the heat to medium-low and let it simmer for about 10 minutes. This step allows the rice to absorb the flavors. Now, in a separate bowl, whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. This mixture gives the soup its signature lemony taste. To keep the eggs from curdling, you need to temper them. Gradually stir a ladleful of the hot soup into the egg mix. This warms the eggs slowly. Once tempered, slowly stir this mixture back into the soup pot. This creates a creamy texture. Cook the soup on low heat for an additional 5 minutes, stirring gently. Avoid boiling at this stage, as it can ruin the creamy finish. After cooking, season the soup with salt and pepper to taste. Stir well to combine. Now it's time to serve! Pour the soup into bowls and garnish with fresh dill or parsley. This adds a nice pop of color and flavor. Enjoy your warm bowl of Greek lemon rice soup! It’s comforting and full of zest. To get the best creamy texture, focus on the eggs. Start by whisking the eggs with lemon juice and zest until smooth. Slowly add hot soup into the bowl. This step warms the eggs. It keeps them from curdling when added to the pot. Stir gently to mix. After that, cook on low for five minutes. This way, you maintain a rich, velvety soup. Many cooks rush the tempering step. This can lead to scrambled eggs in your soup. Always add hot soup slowly to the egg mixture. Another mistake is boiling the soup after adding the eggs. Heat the soup gently to keep it creamy. Lastly, don’t skip the seasoning. Salt and pepper can elevate the dish. Herbs play a big role in flavor. Fresh dill or parsley adds a bright note. You can also try adding thyme or oregano. These herbs mix well with lemon and rice. For a little kick, consider adding black pepper or a pinch of red pepper flakes. Experiment with these flavors to find your perfect balance! Pro Tips Use Fresh Ingredients: The quality of your vegetables and herbs can greatly enhance the flavor of your soup, so opt for fresh, seasonal produce whenever possible. Perfect the Egg Mixture: Make sure to temper the egg and lemon mixture with hot soup before adding it back to the pot to prevent curdling and ensure a smooth texture. Adjust the Consistency: If you prefer a thicker soup, add more rice or reduce the amount of broth slightly to achieve your desired texture. Garnish with Fresh Herbs: A sprinkle of fresh dill or parsley not only adds color but also enhances the overall flavor profile of the soup. {{image_2}} To make a vegan version of Greek lemon rice soup, swap the eggs with a plant-based option. You can use silken tofu blended until smooth. Mix the tofu with lemon juice and zest. Stir this mixture into the soup as you would with the eggs. This keeps the soup creamy and tasty without using animal products. This soup is easy to adapt for gluten-free diets. Use vegetable broth that is certified gluten-free. Make sure your rice is also gluten-free, which most types are. Jasmine and basmati rice are great choices. Always check labels to ensure all ingredients meet gluten-free standards. You can customize this soup with different veggies or grains. Try adding peas, corn, or spinach for added color and nutrition. Quinoa or farro can replace rice for a hearty twist. If you like spice, a pinch of red pepper flakes can add warmth. Remember, cooking is all about making it your own! To store Greek Lemon Rice Soup, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. The soup lasts up to three days in the fridge. Make sure to label the container with the date. Freezing is a great option for this soup. First, cool it down completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can stay good for about three months. When you are ready to eat, just thaw it in the fridge overnight. To reheat, warm the soup gently on the stove. Stir it often to avoid burning. If the soup seems thick, add a bit of broth or water. Heat it until it is hot, but do not let it boil. This keeps the creamy texture and bright flavor. Enjoy it fresh with a sprinkle of dill or parsley. Greek Lemon Rice Soup is special because of its bright lemon flavor. The fresh lemon juice and zest make it zesty and refreshing. The soup also has a creamy texture from the eggs. Using rice adds heartiness, making it filling. It blends the warmth of a soup with a tangy twist, which is unlike many other soups. The use of fresh herbs like dill or parsley also enhances its taste. Yes, you can make Greek Lemon Rice Soup ahead of time. Cook the soup, let it cool, and then store it in the fridge. It keeps well for about three days. Just remember to add the eggs and lemon mixture right before serving. This helps keep the creamy texture and fresh taste. Reheat the soup gently on the stove for best results. Greek Lemon Rice Soup is not only tasty but also nutritious. It provides a good source of vitamins from the fresh vegetables. The rice offers carbohydrates for energy, while the eggs add protein. Lemons give a boost of vitamin C, which supports your immune system. Fresh herbs add antioxidants, making the soup even healthier. It’s a great option for a light meal or a comforting dish when you’re feeling under the weather. Greek lemon rice soup is simple, fresh, and full of flavor. You learned about essential ingredients, like rice and lemon, and how to make it creamy. We covered tips to avoid common mistakes and added options for different diets. You can customize it to fit your taste and store it easily. This soup is not just hearty; it’s also nourishing and bright. Enjoy making this delightful dish and savor every spoonful.$

Zesty Greek Lemon Rice Soup

A refreshing and creamy soup made with rice, vegetables, and a zesty lemon flavor.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
6 cups vegetable broth
1 cup cooked rice (preferably jasmine or basmati)
2 large eggs
0.25 cup fresh lemon juice (approximately 2 lemons)
1 lemon zest of
to taste salt and pepper
for garnish fresh dill or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
Pour in the vegetable broth and bring to a gentle boil.
Once boiling, add the cooked rice to the pot. Reduce the heat to medium-low and let it simmer for about 10 minutes.
In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.
Gradually whisk a ladleful of the hot soup into the egg and lemon mixture to temper it, then slowly stir the tempered mixture back into the soup pot. This will create a creamy texture without curdling the eggs.
Cook the soup on low heat for an additional 5 minutes, stirring gently. Do not let it boil at this stage.
Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh dill or parsley for a pop of color and flavor.

Notes

For a richer flavor, use homemade vegetable broth.

Keyword lemon, rice, soup, vegetarian