Vegan Lemon Rice Soup
Brighten up your mealtime with this comforting and irresistibly tangy Vegan Lemon Rice Soup! Perfectly infused with zesty lemon zest and fresh lemon juice, this creamy soup features tender short-grain rice, nutrient-packed baby spinach, and a rich coconut milk base, creating a velvety texture that’s dairy-free and plant-based. Aromatic herbs like fresh dill, along with sautéed onions, carrots, and celery, add layers of vibrant flavor, while a hearty vegetable broth ties it all together. Ready in just 45 minutes, this one-pot wonder is ideal for a quick weeknight dinner or cozy lunch. Healthy, refreshing, and satisfying, this vegan soup is sure to delight your taste buds and become a new family favorite! Perfect for anyone looking for wholesome vegan soup recipes, this dish is a must-try for lemon lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 0.75 cups short grain white rice
- 1 teaspoon lemon zest
- 0.25 cup lemon juice
- 2 cups baby spinach
- 0.5 cup unsweetened coconut milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until the onion becomes translucent and the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the rice and reduce the heat to a simmer.
Cover the pot and cook for about 15-20 minutes until the rice is tender.
Add the lemon zest and lemon juice to the soup, stirring to combine.
Stir in the baby spinach and coconut milk, allowing the spinach to wilt and the soup to heat through, about 2-3 minutes.
Season the soup with salt and black pepper according to taste.
Remove the pot from the heat and stir in the fresh dill.
Serve the soup hot, garnishing with additional dill if desired.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4767 mg | 207% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 35.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3507 mg | 75% | |
*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.
