Description
A comforting and refreshing soup featuring tender rice, bright lemon, and fresh dill in a silky, nourishing broth inspired by Greek avgolemono.
Ingredients
Scale
- 2 tablespoons olive oil
- 1½ cups finely chopped white onion
- 1 cup finely chopped celery
- 1½ cups finely chopped carrots
- 2 garlic cloves, minced
- 2 tablespoons vegetable broth concentrate or paste
- 6 to 7 cups hot water
- 1 tablespoon nutritional yeast
- 1 tablespoon tamari or low-sodium soy sauce
- ¾ cup uncooked jasmine rice
- ¼ cup chopped fresh dill
- 3 large eggs, separated
- ¾ cup freshly squeezed lemon juice
- 1 cup reserved soup broth
- Additional fresh dill for garnish
- Olive oil for garnish
Instructions
- Heat olive oil in a large stockpot over low heat. Add onions, celery, carrots, and garlic. Cook for 10 minutes, stirring occasionally, until softened but not browned.
- Stir in vegetable broth concentrate, hot water, nutritional yeast, and tamari or soy sauce. Bring to a gentle boil.
- Reduce heat to a simmer, add rice, and cover partially. Cook for 20 minutes, or until rice is tender. Stir in fresh dill.
- Remove soup from heat. Scoop 1 cup of hot broth into a separate bowl to cool slightly.
- In two bowls, separate egg whites and yolks. Whisk whites until frothy, then add yolks and whisk until combined. Slowly whisk in lemon juice.
- Gradually pour the reserved warm broth into the egg-lemon mixture while whisking constantly to temper the eggs.
- Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring continuously until combined. Do not boil.
- Ladle into bowls, garnish with fresh dill and a drizzle of olive oil. Serve warm.
Notes
- Use fresh lemons and dill for best flavor.
- Keep heat low when tempering eggs to prevent curdling.
- Jasmine rice can be substituted with basmati or short-grain rice.
- Adjust lemon juice to your preference.
- Use high-quality vegetable broth concentrate.
- Store leftovers in an airtight container in the refrigerator and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 220 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A