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Vegetarian Lemon-Rice Soup

Rated as 3.92 out of 5 Stars
1

"My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!"
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Ingredients

30 m servings 158
Original recipe yields 4 servings

Directions

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  1. Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
  2. Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
  3. Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

Footnotes

  • Cook's Note:
  • For a thicker soup, add some flour or cornstarch while cooking.

Nutrition Facts


Per Serving: 158 calories; 4.5 25.1 7.6 140 554 Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I love this recipe! It was super easy to make and delicious. Since going vegetarian, lemon rice soup has been something I have really missed now I don't have to anymore. This recipe taste exac...

Most helpful critical review

Original poster here: I'm realizing while reading a couple of these reviews that I was using really small lemons to make this recipe. Consider adding one lemon (or even a half a lemon if you are...

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I love this recipe! It was super easy to make and delicious. Since going vegetarian, lemon rice soup has been something I have really missed now I don't have to anymore. This recipe taste exac...

Original poster here: I'm realizing while reading a couple of these reviews that I was using really small lemons to make this recipe. Consider adding one lemon (or even a half a lemon if you are...

In addition first

I love the chicken lemon rice soup you find at Greek diners, and I wanted to recreate at home without chicken. Unfortunately, the juice from my 2 lemons was too much - it was way too lemony and ...

Loved this! I doubled the recipe and used 1/2 vegetable broth and 1/2 chicken broth. I used one jumbo lemon and it turned out perfectly. I thickened with a little cornstarch. I will make thi...

this is one of my all time favorites. I kick it up a notch by adding a dash of paprika and a sprinkling of crushed red peppers. I added chicken to my bowl but not the whole pot.

It took a few tries to learn how slowly the hot broth needs to be added to the egg+lemon mixture. Also, one lemon is plenty for me & it could use a little something extra - I intend to add orega...

I was really sick and had not eaten in a few days and was looking for a quick, easy to make, light soup. I literally typed in the search box “sick” and this is what came up right away. I decided...

A fast, simple alternative to starting from scratch. I used store bought chicken broth and measured the ingredients since the juice in one lemon can vary a lot. 1/2 a cup of rice and 3 tablespoo...