Mediterranean Diet Lemon Rice Soup
Bright, zesty, and wholesome, Mediterranean Diet Lemon Rice Soup is a comforting bowl that's both nourishing and packed with vibrant flavors. Featuring creamy arborio rice, fresh lemon juice and zest, tender baby spinach, and aromatic dill, this soup achieves its signature velvety texture with the addition of tempered egg yolks—a clever technique that elevates this dish to an indulgent yet health-conscious choice. Perfectly balanced with savory notes from sautéed garlic and onion, this recipe is ideal for those seeking Mediterranean-inspired meals that are light yet satisfying. Ready in just 45 minutes, it's a delightful one-pot wonder you'll want to savor all year round.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 cup arborio rice
- 6 cups vegetable broth
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 egg yolks
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and saute for about 5 minutes until the onion is translucent.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the arborio rice and saute for 3 minutes, allowing the rice to slightly toast.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked through and tender.
In a small bowl, whisk together the lemon juice, lemon zest, and egg yolks.
Once the rice is tender, slowly ladle about 1 cup of the hot soup into the lemon-egg mixture, whisking continuously to temper the egg yolks and prevent them from curdling.
Gradually add the tempered egg mixture back into the pot, stirring constantly. The soup will take on a slightly creamy consistency.
Stir in the chopped dill, salt, and black pepper, allowing the flavors to meld for another 2-3 minutes over low heat.
Add the baby spinach just before serving. Stir until the spinach wilts and is evenly distributed throughout the soup.
Taste and adjust seasoning if needed, then serve the soup hot with a side of crusty bread if desired.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 5789 mg | 252% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 29.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3015 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
