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Lemon Rice Soup

Print Recipe
Course Soup
Prep Time 30 minutes
Servings 8 cups
Author Sarah Metzger

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.