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Lemon Rice Soup

Lemon Rice Soup recipe image
This vibrant Lemon Rice Soup is a quick and comforting meal that balances the earthiness of turmeric with the bright zest of lemon. Perfect for using up leftover cooked rice, this dish comes together in under 35 minutes. The shredded cabbage adds a pleasant crunch and nutritional boost, while nutritional yeast provides a savory, umami depth. It&# 226;ÂÂs light enough for a lunch yet satisfying enough for dinner, making it an ideal option for busy weeknights or meal prep. Serve it hot with a sprinkle of fresh herbs for an extra pop of color and flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 4559.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Lemon Rice Soup is a quick and comforting meal that balances the earthiness of turmeric with the bright zest of lemon. Perfect for using up leftover cooked rice, this dish comes together in under 35 minutes. The shredded cabbage adds a pleasant crunch and nutritional boost, while nutritional yeast provides a savory, umami depth. It&# 226;ÂÂs light enough for a lunch yet satisfying enough for dinner, making it an ideal option for busy weeknights or meal prep. Serve it hot with a sprinkle of fresh herbs for an extra pop of color and flavor.
Ingredients
  • 1 small Onion; chopped
  • 1/2 Cabbage; shredded
  • 1/2 teaspoon Garlic powder
  • 1/8 teaspoon Black pepper
  • 1/8 teaspoon Turmeric
  • 2 tablespoon Oil
  • 3 cup Rice; cooked
  • 8 cup Water or Vegetable broth
  • 1 cup Nutritional yeast
  • 1 tablespoon Tamari
  • 1 lemon Lemon juice (freshly squeezed)
Directions
  1. 1
    Heat the oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onion and shredded cabbage to the pot.
  3. 3
    Sprinkle in the garlic powder, black pepper, and turmeric, then sauté for 5-8 minutes until the onion is translucent and the cabbage begins to soften.
  4. 4
    Stir in the cooked rice, water or vegetable broth, nutritional yeast, and tamari.
  5. 5
    Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow flavors to meld.
  6. 6
    Remove from heat and stir in the fresh lemon juice.
  7. 7
    Serve the soup hot in bowls.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 4559.6kcal
% Daily Value *
Total Fat 488.1g751%
Saturated Fat 73.3g367%
Cholesterol 0.0mg0%
Sodium 6.1mg1%
Total Carbohydrate 54.1g19%
Dietary Fiber 1.7g7%
Sugars 1.5g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: Instead of cabbage, you can use 2 cups of chopped kale for a different texture and nutrient profile.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the rice has absorbed too much liquid.

Tip: If you prefer a creamier texture, you can blend a portion of the soup before serving or add a splash of coconut milk at the end.

Keywords: lemon, rice, soup, vegan, cabbage, onion, turmeric, garlic, vegetarian, comfort food, quick dinner, meal prep, nutritional yeast, tamari, simmered, healthy, easy, broth, warm, dairy-free
Read it online: https://www.chefs-mate.com/recipe/lemon-rice-soup/