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
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.
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®)