Vegetarian Lemon Rice Soup

This vegan lemon and rice soup is like comfort in a bowl. It's ready in just over 30 minutes and is made with a creamy, flavorful lemon-zested broth, white rice, and chickpeas.

Recipe highlights

This vegetarian lemon rice soup is very comforting and surprisingly simple to make.

• Dietary-features: vegetarian, vegan, gluten-free, soy-free, nut-free
• Made using simple ingredients in a little over 30 minutes
• Has a creamy coconut milk base
• Lemon adds zesty brightness

It's no secret that I love making creamy vegan soups (vegan potato soup and white bean soup, anyone?). That's why we're using coconut milk for an ultra-creamy dairy-free base.

Ingredients

The broth of this lemon rice soup reminds me so much of the cream of chicken soup I used to eat as a kid. I contribute that to the creamy coconut milk mixed with ultra-flavorful bouillon. So don't skip the bouillon, it adds a ton of flavor!

• White rice: I use long-grain white rice. Make sure to thoroughly rinse the rice to prevent the soup from becoming too starchy.
• Coconut milk makes the broth ultra-creamy. Use canned coconut milk, not coconut milk beverage. I recommend full-fat coconut milk for the most creaminess and body, but lite coconut milk works for a lower-fat option.
• Shallot: Chop one shallot and saute in olive oil to make the soup base. Yellow onion works in a pinch.
• Chickpeas add protein and make the soup extra hearty. White beans are another good option if you don't like chickpeas.
• Vegetable Better than Bouillon and water combine to make an ultra flavorful soup base. An equal amount of vegetable broth works.
• Lemon juice and zest adds a lot of brightness. One large lemon yields ~3 tablespooons lemon juice.
• Spinach adds color and a serving of vegetables. I use fresh spinach but frozen spinach also works.

Step by step instructions

1. Saute shallots in olive oil over medium-high heat until softened, about 3-5 minutes. Add in garlic and saute until aromatic, about a minute more.
2. Add the bouillon, stirring to combine with the shallots and garlic. Add a small amount of water as needed to deglaze the pan.
3. Slowly pour in the water, stirring to combine with the bouillon. Add the chickpeas, rinsed rice, coconut milk, and white pepper.
4. Bring to a boil over high heat. Once boiling, reduce to a simmer. Cover the pot with a lid, leaving a small gap for steam to escape. Simmer until the rice is cooked through, about 18-20 minutes. Stir in the spinach.
5. Stir in the lemon zest and lemon juice. The spinach should wilt in just a couple of minutes from the heat of the soup. Taste for salt and pepper.

Recipe FAQ and expert tips

• Rinse the rice before adding it to the soup. This helps avoid the rice from becoming gluey as it cooks.
• Extra veggies: Carrots, celery, peas, sliced zucchini, etc. would all go well if you are looking to get in more vegetables. Add at the same time as the rice.
• The rice continues to soak up liquid as it refrigerates. I found that after just a day in the fridge I needed to add a big splash of broth to each serving before reheating. The rice gets an almost risotto-like texture when served as leftovers.
• Serving: I like to top the soup with red pepper flakes and freshly ground black pepper. Serve with crusty bread or crackers for crunch.

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