Quick Lemon Rice Soup
Submitted by Shellbell7235
A vibrant, healthy lemon rice soup with kale and aromatic spices, ready in under 20 minutes. Perfect for a light, flavorful meal. Vegan, low-fat, and packed with nutrients.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minPro Tips
- Rice Type: Use pre-cooked rice (white, brown, or jasmine) to keep prep time short. If using uncooked rice, adjust cooking time to 20–30 minutes and increase liquid (1 cup uncooked rice = ~3 cups cooked).
- Prevent Sticking: Stir frequently during simmering, as rice can settle and stick to the pot.
- Flavor Boost: Fresh garlic (1–2 cloves, minced) can replace garlic powder for a brighter taste.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of stock to restore consistency.
- Kale Prep*: Remove tough kale stems before chopping to improve texture.
Optional Variations
- Protein Boost: Add 1 cup cooked chickpeas or white beans in step 2 for extra heartiness (increases calories).
- Spicy Kick: Include ¼ tsp red pepper flakes with the seasonings for a subtle heat.
- Creamy Texture: Stir in ½ cup coconut milk or cashew cream during the last 2 minutes of simmering for a richer soup.
- Herb Infusion: Add 1 tbsp fresh dill or parsley at the end for a fresh, herbaceous note.
Pitfalls to Avoid
- Overcooking Kale: Sauté only until wilted to avoid a mushy texture.
- Rice Overcooking: If using uncooked rice, monitor liquid levels to prevent a porridge-like consistency. Add more stock or water as needed.
- Lemon Balance: Taste before serving; too much lemon juice can overpower. Start with 3 tbsp and adjust.
Ingredients
Directions
- In a large pot over medium heat, sauté diced onion, chopped kale, garlic powder, black pepper, and turmeric in ⅓ cup vegetable stock for 5 minutes, stirring occasionally, until onions are translucent and kale is wilted. Add a splash of stock if the mixture begins to stick.
- Add cooked rice, 8 cups vegetable stock (or water), lemon juice, active dry yeast (if using), and tamari. Stir well to combine.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning if needed.
- Serve warm, garnished with fresh parsley or lemon zest (optional).
Total calories: 133 Fat: 1 gram
Comments
This soup turned out quite good and our whole family loved it, even our 6 year old. We adjusted the spices a bit, using 1 teaspoon of turmeric and 1 teaspoon of ground cumin. Beautiful color, nicely balanced tang. Instead of water we used all vegetable stock.