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Lemon Rice Soup
September 1, 2023
I never used to like Lemon Rice Soup. Growing up, my mom and sister used to order bowlfuls of it at the local Greek restaurant we frequented. But I could never get into it.
Sour Lemon Soup?!? No thanks…hard pass.
And that’s the stance I upheld until just a few years ago when one of my teammates, Jackie, mentioned she missed Lemon Rice Soup and suggested we offer a veganized version of it at the Eatery we feed people from. So that’s how Lemon Rice Soup came to be one of the most loved dishes we offered!
And I surprised myself that I really learned to love it! Even though I no longer have the storefront business, I still make this soup several times a year, and especially as the air is getting chilly.
In truth, it meant a lot to me to be able to recreate this soup because it had been one of my mom’s favorites. She went vegan about a year after I did and because Lemon Rice Soup typically involves egg yolks, she thought she’d never be able to enjoy it again. (By the way…anything can be veganized!)
While traditionally this soup does not include dill, I added it because for one, it’s delicious…and two, I am not all that traditional! My mom was skeptical at first, but turns out, she loved it! Personally, I feel the addition of dill is the reason I love this version of Lemon Rice Soup and rejected all previous ones.
I have yet to enjoy any other veganized version…BUT…I’m up to the task of taste testing your creations should you choose to challenge that and share with me! 😊
For full enjoyment, I do recommend using a high speed blender such as a Vitamix to puree. Others will work or even an immersion blender is fine if that’s what you have, it just might not be quite the same texture of creaminess. But still delicious!
This recipe truly could not be any easier and it comes together in less than 30 minutes. The tofu here is Mori-Nu, the shelf stable kind. While you can use the refrigerated version of silk tofu, just be sure to check the ounces so as not to exceed the 24 total ounces the recipe calls for.
I would not recommend substituting different tofu consistencies like firm, extra firm, etc…it will change the consistency from soup to dip. But, feel free…maybe that’s what you’d prefer!
My favorite way to enjoy this soup is with homemade croutons!
Drop me a note and let me know how yours turns out!
Lemon Rice Soup
Equipment
- 1 High Speed Blender Others will work or even an immersion blender is fine if that’s what you have, it just might not be quite the same texture of creaminess. But still delicious!
Ingredients
- 8 cups filtered water or vegetable stock
- 1 cup white rice
- 2 12 oz boxes Nori-Mu silken tofu
- 1/2 tsp turmeric
- 1/2 cup FRESH lemon juice
- 1 TBS dried dill
- 3 tsp sea salt
- 2 TBS maple syrup
- 2 tsp granulated garlic powder (more to taste)
- 2 tsp granulated onion powder (more to taste)
- 1 tsp black pepper
Instructions
- Bring the water and rice to a boil; reduce heat to a simmer and cook until tender, approximately 15 minutes.
- Transfer 2 full ladles of the rice mixture to a high speed blender, along with the tofu and turmeric. Blend until smooth; 60 seconds or so.
- Pour the pureed mixture back into the pot with the rice/water and add all remaining ingredients.
- Stir and incorporate everything; continue to heat for 10 minutes or so to develop the flavors; taste and adjust seasoning if necessary.
- Fill your bowl and heart with gratitude & enjoy!
Notes
- Adjust salt to taste…you may want to add a little more to make the flavors pop.
- The soup will thicken some as it cools.
- Please use pure maple syrup, not high fructose syrup disguised as maple syrup.
- Brown rice can be used, just know it will require triple the cook time and will change the consistency and color of the soup. (I prefer white or basmati)
- Do not make the mistake of using bottle lemon juice. It really makes a big flavor difference to take 30 seconds to squeeze your own.
- This recipe is very easily doubled and can be frozen.
Posted in Recipes
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