Greek Lemon Rice Soup

$- Rice - Broth - Vegetables - Herbs To make Greek Lemon Rice Soup, you will need: - 1 cup jasmine rice - 8 cups low-sodium vegetable broth - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 3 large eggs - 1/2 cup freshly squeezed lemon juice (about 3-4 lemons) - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and black pepper to taste - Fresh parsley, chopped for garnish When shopping for ingredients, look for bright colors in your vegetables. Choose firm carrots and celery without brown spots. For onions, find ones that feel heavy and have dry skins. Fresh herbs should smell strong and look vibrant. If possible, buy lemons that feel heavy for their size; they will yield more juice. When you select high-quality ingredients, your soup will taste even better! {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 large chopped onion and sauté for about 5 minutes. The onion should become soft and clear. 3. Next, stir in 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for another 3-4 minutes. The veggies need to be tender. 4. Add 1 cup of jasmine rice to the pot. Stir to mix the rice with the veggies and oil. Toast the rice for about 2 minutes. 5. Now, pour in 8 cups of low-sodium vegetable broth. Add 1 teaspoon of dried oregano. Bring this mix to a boil. 6. Once boiling, lower the heat and let it simmer for 20 minutes. Check that the rice is fully cooked. - Sautéing: This method helps build flavor. Sauté the onions first. It softens them and makes them sweet. - Simmering: After boiling, simmer the soup. This lets the rice absorb the flavors. - Tempering Eggs: In a bowl, whisk 3 eggs with 1/2 cup of lemon juice. Slowly add hot soup to this mix while whisking. This step stops the eggs from scrambling. - When the rice is plump and soft, it is done. - The vegetables should look bright and tender. - If the soup is steaming but not boiling, it's ready for the eggs. These steps ensure you create a warm and tasty Greek lemon rice soup that comforts anyone who tries it. To boost the flavor of Greek lemon rice soup, you can easily adjust spices. Consider adding a pinch of cayenne pepper for heat. You can also include a teaspoon of thyme for a fresh herbal note. Fresh herbs like dill or mint will brighten the soup. A dash of smoked paprika can add a nice depth. A key challenge is preventing the eggs from scrambling. To avoid this, always temper the eggs first. Slowly mix hot soup into the egg and lemon mix while whisking. This step gradually warms the eggs. Once tempered, whisk the mixture back into the pot slowly. Stir constantly and keep the soup hot without boiling. Garnishing your soup makes it visually appealing. Top it with chopped fresh parsley for color. You can also add lemon zest for extra brightness. Pair the soup with crusty bread or a fresh salad. A simple Greek salad complements the soup nicely. Pro Tips Use Fresh Lemons: For the best flavor, always use freshly squeezed lemon juice rather than bottled juice. It makes a significant difference in taste! Temper the Eggs: When adding the egg and lemon mixture to the hot soup, be sure to temper the eggs gradually to avoid scrambling. This step is crucial for a creamy texture. Add Spinach or Kale: For added nutrition and color, consider stirring in some fresh spinach or kale just before serving. It will wilt quickly and enhance the dish. Adjust Consistency: If you prefer a thicker soup, you can mash some of the rice or use an immersion blender briefly to create a creamier texture. {{image_2}} You can change the rice and broth in this soup. For a different flavor, try basmati or brown rice. Quinoa is another great option if you want a gluten-free choice. You can also use chicken broth instead of vegetable broth for a heartier taste. Adding proteins or veggies can make this soup even better. Shredded chicken or cooked shrimp can bring more flavor and texture. For extra veggies, toss in spinach or peas. They will add color and nutrients to your dish. You could also add chickpeas for a protein boost. Different regions have their own takes on this soup. In some parts of Greece, people add a sprinkle of feta cheese for a salty kick. Others might use dill instead of parsley for a fresh taste. You can also find variations with spices like cumin or coriander, adding a unique twist. Explore these options to make the soup your own! After enjoying your Greek lemon rice soup, let it cool first. Use airtight containers for storage. This keeps the soup fresh. You can refrigerate it for up to four days. If you want to keep it longer, freeze it. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. This helps avoid spills as it freezes. When reheating, do so gently. Use a pot over low heat on the stove. Stir the soup often to prevent sticking. If the soup is too thick, add a bit of water or broth. Heat it until it warms through, but do not boil. This keeps the flavors bright and fresh. In the fridge, Greek lemon rice soup lasts about four days. If you freeze it, it can stay good for up to three months. Just make sure to label the containers with the date. This way, you know when to use them. Always check for any off smells before eating leftovers. Greek Lemon Rice Soup, or avgolemono, is a warm and tangy dish. It features rice, broth, and a creamy egg-lemon mixture. This soup has roots in Greek culture and is often served for comfort. It's perfect for cold days or when you're feeling under the weather. The blend of flavors makes it a tasty choice for family meals or gatherings. Yes, you can make this soup ahead of time. It stores well in the fridge for about three days. Just remember to keep it in an airtight container. When you're ready to eat, reheat it gently on the stove. Add a splash of broth if it gets too thick. Avoid boiling, as that can change the texture. Absolutely! To make a vegan version, swap the eggs with a plant-based option. You can use silken tofu blended with lemon juice. This creates a similar creamy texture. For broth, choose vegetable broth to keep it vegan. The flavor remains bright and refreshing, just like the traditional recipe. Enjoy your vegan Greek Lemon Rice Soup! In this article, I covered how to make a delicious Greek Lemon Rice Soup. We discussed the main ingredients like rice, broth, and fresh veggies, and I provided tips for selecting quality items. I shared step-by-step cooking instructions and gave ideas to enhance flavors while avoiding common mistakes. You can also explore variations, storage tips, and answers to frequently asked questions. By following these guidelines, you'll create a tasty dish that warms hearts. Enjoy cooking and sharing this soup with family and friends!$

A comforting and tangy soup made with jasmine rice, vegetables, and a lemon-egg mixture.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

1 cup jasmine rice
8 cups low-sodium vegetable broth
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
3 large eggs
0.5 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon dried oregano
to taste salt and black pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables are tender.
Add the jasmine rice to the pot, stirring to coat it in the oil and vegetables. Toast the rice for about 2 minutes.
Pour in the vegetable broth and add the dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the rice is fully cooked.
In a separate bowl, whisk together the eggs and lemon juice until smooth and well combined.
Gradually ladle a cup of hot soup into the egg and lemon mixture, whisking constantly to temper the eggs. This step is crucial to prevent the eggs from scrambling.
Once tempered, slowly whisk the egg mixture back into the pot of soup, stirring constantly to combine. Allow the soup to heat through for 2-3 minutes without boiling.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh chopped parsley for added flavor and color.

Notes

Be careful when tempering the eggs to prevent them from scrambling.

Keyword lemon, rice, soup, vegetarian