Quick Vegetarian Egg-Lemon Soup with Brown Rice

Cinco de Mayo - Soup, Stew and Chili

I hesitate to call this vegetarian egg-lemon soup avgolemono because purists will insist that soup must contain chicken, and this one does not. This incredibly simple, wonderfully quick, and surprisingly nutritious recipe is perfect to make on cold, wet weeknights. My 7-year-old loves this very lemony, creamy soup, and so do I. If you want a thicker soup, add another half-cup of rice. If you aren't vegetarian, you can saute a few shrimp to add to your bowl.

Quick Vegetarian Egg-Lemon Soup with Brown Rice

Brief

Prep 5 mins

Cook: 18 mins

Total: 23 mins

Servings: 6

Yield: 8 cups

Quick Vegetarian Egg-Lemon Soup with Brown Rice

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

Parker's Famous Margaritas

Soup, Stew and Chili

Directions

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.

Nutritional Information

Quick Vegetarian Egg-Lemon Soup with Brown Rice

Servings Per Recipe:6

Calories: 174.2

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 20.4g 7%

Dietary Fiber: 2.1g 9%

Sugars: 4.9g

Fat: 6.1g 10%

Saturated Fat: 1.5g 8%

Cholesterol: 186mg 62%

Vitamin A Iu: 1590.7IU 32%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.1mg 5%

Vitamin C: 9.4mg 16%

Folate: 26.1mcg 7%

Calcium: 57.8mg 6%

Iron: 1.6mg 9%

Magnesium: 28mg 10%

Potassium: 100mg 3%

Sodium: 713.1mg 29%

Calories From Fat: 55.3

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.