Vegan Lemon Rice Soup

Nutriscore Rating: 74/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

11 steps

1. Heat the olive oil in a large pot over medium heat.

2. 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.

3. Add the minced garlic and cook for an additional minute until fragrant.

4. Pour in the vegetable broth and bring the mixture to a boil.

5. Once boiling, add the rice and reduce the heat to a simmer.

6. Cover the pot and cook for about 15-20 minutes until the rice is tender.

7. Add the lemon zest and lemon juice to the soup, stirring to combine.

8. Stir in the baby spinach and coconut milk, allowing the spinach to wilt and the soup to heat through, about 2-3 minutes.

9. Season the soup with salt and black pepper according to taste.

10. Remove the pot from the heat and stir in the fresh dill.

11. Serve the soup hot, garnishing with additional dill if desired.

Nutrition Facts

1 serving (547.4g)

Calories		289
% Daily Value*
Total Fat		10.4 g	13%
	Saturated Fat	2.2 g	11%
	Polyunsaturated Fat	1.1 g
Cholesterol		0 mg	0%
Sodium		1135 mg	49%
Total Carbohydrate		42.1 g	15%
	Dietary Fiber	6.6 g	23%
	Total Sugars	9.3 g
Protein		8.8 g	18%
Vitamin D		0.3 mcg	2%
Calcium		101 mg	8%
Iron		2.7 mg	15%
Potassium		885 mg	19%

*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.

Source of Calories

Fat: 383 cal (32.1%%)

Protein: 136 cal (11.4%%)

Carbs: 676 cal (56.5%%)