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    Home » Recipes » Soups & Stews

    Vegetarian Lemon Rice Soup

    Published: Jan 21, 2022 by Cassidy Reeser · This post may contain affiliate links.

    100 shares
    jump to recipe

    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.

    White dutch oven filled with soup and wooden spoon.

    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!

    Labeled ingredients
    • 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

    Steps 1 through 4 to make the soup
    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.
    Close up of wooden spoon in rice soup.

    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.
    Can I use brown rice?

    This recipe does not work with brown rice because brown rice requires more liquid to cook.

    Can I use short or medium-grain white rice?

    Yes, you can use short or medium-grain white rice. I don't recommend using arborio rice.

    How long do leftovers keep?

    For best quality, store leftovers in the fridge in a closed container for 3-4 days.

    How do you reheat leftover soup?

    You can reheat it in the microwave or on the stove. If needed, add an extra splash of broth before reheating. Reheat on the stove over medium heat, stirring occasionally, until warmed through. Reheat in the microwave in just 1:30 to 2 minutes.

    Overhead view of white bowl filled with soup and a gold spoon.

    Looking for more soup recipes?

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      Instant Pot Vegan Butternut Squash Soup
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      Chickpea Noodle Soup (Instant Pot or Stove Top)
    • Overhead view of white bowl filled with lentil soup, a lemon wedge and a gold fork
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    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    📖 Recipe

    White dutch oven filled with soup and wooden spoon.
    Print Recipe
    5 from 2 votes

    Vegetarian Lemon Rice Soup

    This is a bright and creamy vegetarian soup made with coconut milk, white rice, and chickpeas.
    Prep Time13 minutes mins
    Cook Time20 minutes mins
    Total Time33 minutes mins
    Servings: 6 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 tablespoon olive oil or other neutral oil
    • 1 medium shallot roughly chopped
    • ½ teaspoon salt adjust to taste
    • 3-4 cloves garlic minced
    • 1 tablespoon vegetable bouillon see note #1
    • 5 and ½ cups water
    • 15 ounce can chickpeas drained and rinsed (~1.5 cups chickpeas)
    • 13.5 ounce can full-fat coconut milk
    • 1 and ½ cups long-grain white rice rinsed well; see note #2
    • ¼ teaspoon white pepper
    • ½ teaspoon lemon zest from 1 lemon
    • 2 tablespoons lemon juice
    • 2 cups fresh spinach
    • freshly ground black pepper and red pepper flakes to taste for serving

    Instructions

    • Heat a Dutch oven or stock pot over medium-high heat. Once hot, drizzle in the olive oil. Add chopped shallot and sprinkle with ½ teaspoon salt. Saute until softened, about 3-5 minutes.
    • Add in minced garlic and saute until aromatic, about a minute more.
    • Add the bouillon, stirring to combine with the shallots and garlic. Slowly pour in the water, stirring to combine with the bouillon.
    • Add the chickpeas, coconut milk, rinsed rice, and white pepper. 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 lemon zest, lemon juice, and spinach. The spinach should wilt quickly from the heat of the soup. Taste for salt and pepper. Serve topped with freshly ground black pepper and red pepper flakes to taste.

    Notes

    1. Bouillon is used instead of vegetable broth because it is super flavorful. I use this brand. However, an equal amount of water or broth will work.
    2. White rice: Medium or short grain rice also work.
    3. Leftovers: For best quality, store leftovers in the fridge in a closed container for 3-4 days. Add extra broth before reheating.

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    Calories: 440kcalCarbohydrates: 60gProtein: 11gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 239mgPotassium: 481mgFiber: 6gSugar: 4gVitamin A: 963IUVitamin C: 7mgCalcium: 81mgIron: 5mg

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    100 shares

    Reader Interactions

    Comments

    1. La Tanya

      November 22, 2022 at 2:09 pm

      I just finished making this soup and all I can say is… THANK YOU!!!! I love Lemon Rice Soup but will only eat it now because every place you buy it from uses chicken brought or chicken in it!!! I can now have it anytime!!! This is a great tasting soup and it very much mimics the actual soup! I was skeptical of the coconut milk but I didn’t sub and it was superb!!! I did add celery and I o Lu had black pepper on hand so that’s what I used. I can’t wait for my husband to get home to try it!! A million thank you’s for this recipe!!!!!

      Reply
      • La Tanya

        November 22, 2022 at 2:11 pm

        That was suppose to say I only eat it when I’m sick….

        Reply
      • Cassidy Reeser

        November 22, 2022 at 4:43 pm

        Thank you so much for the review!! So glad you liked it 😊

        Reply
    2. Christina

      March 28, 2022 at 3:28 am

      Delicious. The lemon gives this soup a clean vibrant taste. Great recipe.

      Reply
      • Cassidy Reeser

        March 28, 2022 at 2:18 pm

        Thank you! 🙂

        Reply

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