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 [url href="" target="_blank"]Pacific[/url]
  • 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 vegetable oil over medium heat. Add the onion, carrots, celery and garlic. Cook for five minutes till vegetables square measure soft.

Add the oregano, salt and pepper and stir.

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

Stir within the zucchini, rice and herb. cut back heat to an occasional simmer and cook coated for twenty minutes till rice is soft and hard-baked through.

cut back heat to low and stir in the maximum amount of the juice as you want.

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