Best 3 Quick Vegetarian Egg Lemon Soup With Brown Rice Recipes
Indulge in the symphony of flavors with our exquisite Vegetarian Egg-Lemon Soup with Brown Rice, a delightful symphony of tangy lemon, velvety eggs, and wholesome brown rice. This flavorful soup, inspired by the classic Greek Avgolemono, offers a vibrant twist with the addition of nutrient-rich brown rice, creating a hearty and satisfying meal. Dive into the medley of textures and savor the perfect balance of bright citrus notes, creamy egg ribbons, and tender rice in every spoonful. This recipe caters to vegetarians and vegans alike, providing a guilt-free indulgence without compromising on taste or nutrition.
In addition to the Vegetarian Egg-Lemon Soup, our article also features a diverse selection of culinary creations to tantalize your taste buds. Embark on a culinary journey with our delectable Vegan Lentil Soup, brimming with wholesome lentils, aromatic spices, and a chorus of vegetables. Discover the vibrant flavors of our Thai Green Curry with Tofu, a harmonious blend of coconut milk, aromatic herbs, and succulent tofu. Relish the comforting warmth of our Classic Minestrone Soup, a hearty symphony of vegetables, beans, and pasta, brimming with Italian charm. And for a taste of the Mediterranean, immerse yourself in our flavorful Mediterranean Chickpea Soup, a delightful fusion of chickpeas, vegetables, and aromatic herbs, capturing the essence of the sun-kissed region.
VEGETARIAN LEMON-RICE SOUP
My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!
Provided by SARAHLIZZ3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
- Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
- Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 25.1 g, Cholesterol 139.5 mg, Fat 4.5 g, Fiber 3.8 g, Protein 7.6 g, SaturatedFat 1.2 g, Sodium 553.8 mg, Sugar 3.3 g
LEMON EGG DROP SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
- Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.
VEGETABLE, RICE, AND LEMON SOUP
Categories Soup/Stew Egg Onion Rice Appetizer Lemon Celery Carrot Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.
Tips:
- Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. You can use store-bought broth or make your own.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
- Use fresh lemon juice. This will give your soup a brighter, more flavorful taste.
- Add the eggs slowly. This will help prevent them from curdling.
- Serve immediately. Egg-lemon soup is best enjoyed fresh.
Conclusion:
This quick vegetarian egg-lemon soup with brown rice is a delicious and healthy meal that is perfect for a busy weeknight. It is packed with flavor and nutrients, and it is sure to please the whole family. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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