Name: Quick Vegetarian Egg-Lemon Soup with Brown Rice
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 1
Cuisine: mediterranean inspired
Ingredients: 8 cups vegetable broth; 1 cup uncooked instant brown rice (such as Minute®); 6 eggs; 0.5 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

Quick Vegetarian Egg-Lemon Soup with Brown Rice

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Prep Time:
5 minutes

Cook Time:
18 minutes

Total Time:
23 minutes

Vegetarian egg-lemon soup: hearty with instant brown rice, brightened with fresh lemon. Simple, quick, and delicious.

Ingredients:

8 cups vegetable broth
1 cup uncooked instant brown rice (such as Minute®)
6 eggs
0.5 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

Instructions:

In a large saucepan, bring the broth to a boil. Stir in the rice, then reduce the heat and simmer the soup, stirring occasionally, until the rice is very tender, about 10 minutes.
In a large bowl, vigorously whisk eggs with lemon juice. Gradually stir in about 1 cup of hot soup into the egg-lemon mixture, pouring slowly and stirring continuously to prevent curdling.
Combine the egg mixture with the soup in the saucepan, then stir in dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked through, about 3 minutes.

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