THE RECIPE JOURNAL · Lunch
Swift Vegetarian Soup with Egg, Lemon, and Brown Rice
This hearty, flavorful soup combines wholesome brown rice, protein-packed eggs, and a bright splash of lemon for a quick and satisfying meal. Perfect for busy days when you want something comforting without spending hours in the kitchen.
FROM THE KITCHEN • Swift Vegetarian Soup with Egg, Lemon, and Brown Rice
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the broth to a boil in a large saucepan. Once it’s bubbling, add the brown rice, lower the heat, and let it simmer gently. Give it a stir now and then, and cook until the rice is really soft, which should take about 10 minutes.
02
Step 2
While the rice is cooking, whisk the eggs together in a big bowl, then stir in the lemon juice. To avoid scrambling the eggs, slowly ladle about a cup of the hot soup into the egg mixture, stirring constantly as you go.
03
Step 3
Pour this egg and lemon mixture back into the pot with the rest of the soup. Add in the dill, garlic, salt, and pepper, then cook everything over low heat, stirring frequently until the eggs are just set—this should take around 3 minutes.
04
Step 4
Give it a taste and adjust the seasoning if you need to, then serve it up warm and enjoy!
Why you’ll love it
This soup is a perfect balance of fresh, bright flavors and hearty ingredients. It comes together quickly, making it ideal for busy days. The combination of egg and brown rice adds protein and texture, while lemon gives it a refreshing zing.
How to serve
Serve warm with a side of crusty bread or a light green salad. A sprinkle of fresh herbs like parsley or dill on top enhances the flavor. For extra creaminess, add a dollop of Greek yogurt.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to avoid overcooking the egg. This soup also freezes well; thaw overnight in the fridge before reheating.
