Vegetarian Lemon Rice Soup


    1 tablespoon olive oil
    1 large onion chopped
    2 large carrots halved lengthwise and finely sliced
    3 celery stalks chopped
    3 garlic cloves minced
    ½ teaspoon dried oregano
    32 oz low-sodium vegetable broth I like
    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 oil over medium heat. Add the onion, carrots, celery and garlic. Cook for five minutes till vegetables area unit soft.

Add the oregano, salt and pepper and stir.

Pour the vegetable broth and water and convey to a boil.

Stir within the zucchini, rice and herb. scale back heat to a coffee simmer and cook lined for twenty minutes till rice is soft and burned through.

scale back heat to low and stir in the maximum amount of the juice as you need.

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