Quick Vegetarian Egg-Lemon Soup with Brown Rice recipe

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Ingredients

8 cups vegetable broth
1 cup uncooked instant brown rice (such as Minute®)
6 eggs
½ cup fresh lemon juice
1 pinch dried dill weed, or more to taste
1 pinch granulated garlic, or more to taste
salt and freshly ground black pepper to taste

Nutrition Info

174.2 calories
carbohydrate: 20.4 g
cholesterol: 186 mg
fat: 6.1 g
fiber: 2.1 g
protein: 9.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 713.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.

  2. Whisk eggs in a large bowl, add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture, pour slowly and stir constantly so that the eggs do not curdle.

  3. Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

Recipe Yield

8 cups

Recipe Note

I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.

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