Lemon Rice Soup (with Carrots and Celery)
Bright, cozy lemon rice soup packed with carrots, celery, and herbs in a tangy broth. The rice naturally thickens the soup as it cooks—no cream needed.
Equipment
- Large pot or Dutch oven (6-quart)
- cutting board
- Chef’s knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Citrus juicer (optional)
- Fine mesh strainer (optional)
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 1 medium zucchini diced
- 6 cups vegetable broth or low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp turmeric
- black pepper to taste
- 3/4 cup white rice uncooked; jasmine or short-grain
- 1/2 cup frozen peas
- 1/4 cup fresh lemon juice about 2 lemons, to taste
- 3 tbsp fresh parsley chopped
- 2 tbsp fresh dill chopped (or 1 tsp dried)
- salt to taste
- cilantro or mint optional, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until starting to soften.
- Add the minced garlic and cook for 1 minute, stirring, just until fragrant (don’t let it brown).
- Add the diced zucchini, broth, bay leaf, oregano, turmeric, and black pepper. Stir to combine and bring to a boil.
- Stir in the uncooked rice. Reduce heat to a gentle simmer and cook 15–20 minutes, stirring occasionally, until the rice is tender.
- Stir in the frozen peas and simmer 2 minutes, until heated through.
- Turn off the heat. Remove the bay leaf. Stir in the lemon juice, parsley, and dill. Taste and season with salt, pepper, and more lemon juice if desired.