Lemon Rice Soup
5|4|21
This is the perfect soup that satisfies, warms you up in the most comforting way, and is bright enough that it all feels light. I made this with leftover rice for a meal that came together very quickly, but fresh rice would be just as good!
Lemon Rice Soup Recipe
Yield: 6 servings
Cooking + prep time: under 30 min
INGREDIENTS
2 Tablespoons cooking oil
3 celery stalks, diced
1 medium carrot, diced
Half of a small, yellow onion, small diced
3 teaspoons turmeric powder
1.5 cups uncooked rice of choice or 3 cups cooked rice
7 cups of water
2 Tablespoons chicken flavor powder or 2 bouillon of your choice
Salt to taste
Black pepper to taste
Lemon juice from two, whole lemons
Optional: dill
DIRECTIONS:
In a large pot on medium heat, add your oil and cook your celery, carrots, and onions just long enough to maximize their flavor and get a bit of color. About 2 min. Season with a little salt and black pepper. Mix in turmeric powder and cook it for 30 seconds.
Add your rice, water, and bouillon to the pot and cook with a lid on for 15 min. Check to see if it needs more salt or black pepper. Also, add more turmeric powder, a 1/2 teaspoon at a time, if you want a brighter yellow color.
After 15 min, check to see if your rice is cooked. It should be very soft. No need to worry if it’s overcooked since it’s a soup and it can be very soft. Check every 5 min until the rice has reached your desired consistency. If you want the soup to be more porridge-like, allow it to cook further but with the lid off. If you want it with more broth, add more water and adjust the seasonings.
Once the soup is done cooking, remove it from heat and add the lemon juice. Mix and add dill if you’d like.
Recommended: Serve with toasted, buttered bread.