Lemon Rice Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 large onion (chopped)
• 2 carrot (chopped)
• 3 celery stalks (chopped)
• 3 garlic cloves (minced)
• ½ teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 zucchini (chopped)
• ½ cup short-grain rice
• 2 bay leaves
• 4 cups low sodium vegetable broth
• 2 cups water
• ¼ cup fresh lemon juice (plus lemon slices for garnish)
• chopped parsley (for serving)

Steps

1. 1

   Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onions, carrots, and celery and cook until soft and translucent, 5 minutes. Add the garlic, oregano, salt, and pepper, and cook until fragrant, 1–2 minutes.

2. 2

   Stir in the zucchini, rice, and bay leaves until well incorporated, about 1 minute more. Add the vegetable broth and water, and bring the mixture to a boil.

3. 3

   Reduce the heat to a low simmer and cook, covered, until the rice is fluffy and the vegetables are soft, about 30 minutes.

4. 4

   Remove from the heat and stir in as much of the lemon juice as you'd like. Garnish with chopped parsley and lemon slices, if desired. Serve immediately.