Lemon Rice Soup

Ingredients

• 15 mlolive oil
• 1onion, diced
• 2carrots, chopped
• 1potato, diced
• 95 g (½ cup)unwashed medium-grain rice
• 2bay leaves
• 3garlic cloves, crushed
• ½ teaspoondried thyme
• ½ teaspoondried oregano
• 1 teaspoonVegeta seasoning
• 1 litrevegetable stock
• 480 ml (2 cups)water
• to tastesalt and pepper
• 60 ml (¼ cup)lemon juice
• to tastechopped parsley

Instructions

1. 1

   Soften vegetables

   Heat the olive oil in a large pot. Add the onion and carrots and sauté for about 5 minutes.

2. 2

   Add seasonings

   Stir in the crushed garlic, dried thyme, dried oregano and Vegeta seasoning. Cook for 1 minute.

3. 3

   Simmer the soup

   Add the rice, potato, vegetable stock and water. Cook over a low heat for 30 minutes, stirring occasionally.

4. 4

   Finish with lemon

   Turn off the heat and stir in the lemon juice. Adjust the seasoning to taste, then finish with chopped parsley.

What is lemon rice soup?

This is a brothy vegetable soup in which rice cooks alongside potato, carrots and onion. The lemon juice stirred in at the end gives the mild, savoury base a fresh, tangy finish.

Rice-and-lemon soups are found in several food traditions, including Greek avgolemono, which is often thickened with egg. This version uses a straightforward vegetable-stock base, with no egg, and lets the rice provide body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 5g protein, 36g carbs, 5g fat.

Rice and potato supply most of the carbohydrates, while olive oil contributes most of the fat. The vegetables and stock provide a modest amount of protein, so serve the soup with beans or a protein-rich side if you want a more balanced plate.

Build a savoury base

Sautéed vegetables: give the onion and carrots about 5 minutes in the oil before adding the other ingredients. This softens them and gives the broth a gentle savoury foundation.

Seasonings: garlic, thyme, oregano and Vegeta add depth to the vegetable stock. Taste before adding much salt, since the stock and seasoning may already be salty.

Rice and potato texture

Unwashed rice: leaving the medium-grain rice unwashed means its surface starch can help make the soup more cohesive as it simmers.

Potato cubes: dice the potato evenly so the pieces cook at a similar pace. Stir occasionally to keep the rice from settling and sticking to the bottom of the pot.

Watch the simmer

Low heat: keep the soup at a gentle simmer for the full 30 minutes rather than boiling it hard. A vigorous boil can break up the vegetables and make the rice overly soft.

Doneness: the rice should be tender and the potato should give way easily when pierced. If the soup becomes thicker than you like, loosen it with a little water.

Add lemon at the end

Off the heat: stir in the lemon juice once cooking is finished. This keeps its flavour fresh and prevents it from being dulled by a long simmer.

Season to finish: taste the soup after adding the lemon, then adjust salt and pepper. The acidity can change how salty the broth tastes.

Serving ideas

Fresh finish: scatter chopped parsley over each bowl just before serving. Its herbal flavour complements the lemon without overwhelming the soup.

On the side: serve with crusty bread or toast for a more substantial meal. A simple leafy salad also works well alongside the warm, soft-textured soup.

Recipe notes & tips

• Cut the potato and carrots into similarly sized pieces so they cook evenly.
• Stir occasionally during the simmer, paying attention to the bottom of the pot.
• Add salt cautiously until you have tasted the stock and Vegeta together.
• For a less thick soup, stir in a little extra water after cooking.
• Add the lemon juice only after turning off the heat for a brighter finish.

Variations

• Extra greens: stir in a handful of spinach near the end and let it wilt.
• More herbs: add fresh dill or extra parsley when serving.
• Creamier texture: mash a few cooked potato pieces into the broth before finishing.
• More protein: serve with cooked chickpeas or white beans.
• Gentle heat: add a pinch of chilli flakes with the dried herbs.

Common mistakes to avoid

• Hard boiling: the rice and vegetables can turn mushy; keep the pot at a gentle simmer.
• Skipping the stirring: rice may stick to the base; stir occasionally throughout cooking.
• Adding lemon too early: its fresh flavour can fade; mix it in after switching off the heat.
• Over-salting: stock and Vegeta can both be salty; taste before adding extra salt.
• Uneven chopping: larger pieces may stay firm; cut the potato and carrots into even pieces.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob, stirring and adding a splash of water if the rice has thickened the soup; the rice will continue to soften as it sits.

Frequently asked questions