This comforting soup combines the bright flavors of lemon with the wholesome goodness of brown rice and eggs, making it a perfect light meal for vegetarians. It's simple to prepare and deliciously satisfying on any day.
Ingredients
- 8 cups vegetable broth
- 1 cup uncooked instant brown rice (such as Minute®)
- 6 eggs
- ½ cup fresh lemon juice
- 1 pinch dried dill weed, or more to taste
- 1 pinch granulated garlic, or more to taste
- salt and freshly ground black pepper to taste
Directions
Bring the broth to a boil in a large saucepan. Once it’s boiling, add the rice, turn the heat down, and let it simmer. Give it a stir here and there, and cook until the rice is really tender—this should take about 10 minutes. While the rice is cooking, whisk the eggs in a big bowl and mix in the lemon juice. When the soup is hot and the rice is done, take about a cup of the soup and slowly pour it into the egg and lemon mixture, stirring constantly so the eggs don’t scramble. Then, pour that mixture back into the pot with the rest of the soup. Add the dill, garlic, salt, and pepper, and cook everything over low heat, stirring gently, until the eggs are set but still soft—this usually takes around 3 minutes. Give it a taste and adjust seasoning if needed, then it’s ready to enjoy!
Frequently Asked Questions
Can I use regular brown rice instead of instant brown rice?
Yes, but regular brown rice will take longer to cook, so adjust the simmering time accordingly, usually around 40-45 minutes.
How can I prevent the eggs from scrambling when adding them to the soup?
Slowly temper the eggs by gradually adding hot soup to the egg mixture while stirring constantly before combining it back into the pot.
Can I make this soup ahead of time?
Yes, but add the egg and lemon mixture just before serving to keep the eggs from overcooking and becoming rubbery.
What can I substitute for fresh lemon juice?
You can use bottled lemon juice, but fresh lemon juice gives a brighter flavor.
Is this soup gluten-free?
Yes, as long as you use certified gluten-free instant brown rice and vegetable broth.
Can I add vegetables to this soup?
Yes, adding cooked vegetables like spinach or carrots can enhance flavor and nutrition.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid curdling the eggs.
Can I use herbs other than dill?
Yes, fresh or dried parsley, thyme, or chives work well as alternatives.
NK
By Neha Kapoor
Kitchen Contributor
Neha shares quick and approachable recipes designed for everyday meals and consistent results.
