Quick Vegetarian Egg-Lemon Soup with Brown Rice

Aug 5, 2025
by Adrianna Luettgen
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

5 mins
COOK TIME

18 mins
TOTAL TIME

23 mins
SERVING

6 People
VIEWS

6

Embrace the zest of the Mediterranean with this vibrant, vegetarian take on the classic egg-lemon soup. A comforting and quick-to-prepare dish, perfect for a light yet satisfying meal any night of the week. The creamy texture and bright lemon flavor will awaken your palate and leave you feeling nourished and refreshed.

Ingridients

Adjust Servings

8 cups high-quality vegetable broth

1 cup uncooked instant brown rice

6 large fresh eggs

1/2 cup freshly squeezed lemon juice

1/4 teaspoon dried dill weed (or more to taste)

1/4 teaspoon granulated garlic (or more to taste)

Sea salt and freshly cracked black pepper to taste

Nutrition

Carbohydrate

20 g
Cholesterol

186 mg
Fiber

2 g
Protein

9 g
Saturated Fat

2 g
Sodium

713 mg
Sugar

5 g
Fat

6 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a large saucepan, bring the vegetable broth to a rolling boil. (2 minutes)

02

Step

Add the instant brown rice, reduce the heat to low, and simmer gently, stirring occasionally to prevent sticking, until the rice is tender and has absorbed much of the broth. (Approximately 10 minutes)

03

Step

While the rice is simmering, whisk the eggs in a large bowl until light and frothy. Gradually whisk in the fresh lemon juice until well combined.

04

Step

Carefully temper the egg mixture by slowly ladling about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly to prevent curdling. This step is crucial for a smooth, creamy texture.

05

Step

Pour the tempered egg mixture into the saucepan with the remaining soup. Stir gently to combine.

06

Step

Season with dried dill, granulated garlic, sea salt, and freshly cracked black pepper. Adjust seasoning to your preference.

07

Step

Cook over low heat, stirring constantly, until the soup thickens slightly and the eggs are cooked through. Be careful not to boil the soup, as this can cause the eggs to curdle. (Approximately 3 minutes)

For a richer flavor, consider using homemade vegetable broth.
If you prefer a thicker soup, add an extra 1/2 cup of rice.
Fresh dill can be substituted for dried dill for a brighter, more vibrant flavor.
A pinch of red pepper flakes can add a delightful warmth to the soup.

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Adrianna Luettgen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.