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!
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.
Lemon Rice Soup Recipe
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!
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
- ½ tsp dried oregano
- 32 oz low-sodium vegetable broth
- 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
- Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
- Add the oregano, salt and pepper and stir.
- Pour the vegetable broth and water and bring to a boil.
- 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.
- Reduce heat to low and stir in as much of the lemon juice as you'd like.