Vegetarian Egg-Lemon Soup with Brown Rice

    25 minutes

    This vegetarian egg-lemon soup is simple, quick and so delicious! Made hearty with brown rice and with the zest of fresh lemon.

    1 person made this

    Serves: 6 

    • 2 L vegetable stock
    • 1 cup microwave brown rice
    • 6 eggs
    • 1/2 cup fresh lemon juice
    • 1 pinch dried dill, or more to taste
    • 1 pinch granulated garlic, or more to taste
    • salt and freshly ground black pepper to taste

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring stock 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.

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