Quick Vegetarian Egg-Lemon Soup with Brown Rice

This vegetarian egg-lemon soup is simple, quick, easy, and so delicious, made hearty with instant brown rice and brightened with fresh lemon.

• Preparation Time: 5 mins
• Cooking Time: 18 mins
• Total Time: 23 mins
• Calories: 174 Calories

Ingredients

• 6 eggs
• salt and freshly ground black pepper to taste
• 1 pinch dried dill weed, or more to taste
• 8 cups vegetable broth
• 1 cup uncooked instant brown rice (such as Minute®)
• 1 pinch granulated garlic, or more to taste
• 0.5 cup fresh lemon juice

Recipe Instructions

Step 1

Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.

Step 2

Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.

Step 3

Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.