Lemon Rice Soup (Vegan) Recipe

Introduction

This Lemon Rice Soup is a bright, comforting vegan dish perfect for any season. Packed with fresh herbs, creamy cannellini beans, and a zesty lemon finish, it warms the soul while keeping things light and wholesome.

Ingredients

• 1/4 cup vegan butter
• 1 cup small yellow onion, diced
• 2 cloves garlic, minced (2 tsp)
• 1 cup celery, diced (~2 stalks)
• 1 1/2 cup carrots, sliced into rounds (~2-3 large carrots)
• 1 15oz. can of cannellini beans, drained and rinsed
• 6 cups low sodium vegetable broth, divided
• 1/2 cup dry arborio rice
• 1/4 cup freshly squeezed lemon juice, divided
• 3 bay leaves
• 2 tsp salt
• 3/4 tsp black pepper
• 2 cups spinach
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh oregano, chopped

Instructions

1. Step 1: Heat a large soup pot over medium heat. Add the vegan butter and diced onion, sautéing for 5–7 minutes while stirring often, until the onion is translucent.
2. Step 2: Add the minced garlic, diced celery, and sliced carrots to the pot. Continue cooking for another 5–7 minutes until the vegetables soften.
3. Step 3: While the vegetables cook, place the cannellini beans and 1 cup of vegetable broth into a blender. Blend until smooth and creamy.
4. Step 4: Add the remaining 5 cups of broth, 2 tablespoons of lemon juice, puréed beans, arborio rice, salt, pepper, and bay leaves into the soup pot. Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes until the rice is nearly tender.
5. Step 5: Stir in the fresh herbs (parsley, dill, and oregano), spinach, and the remaining lemon juice. Cook for an additional 5 minutes. Remove bay leaves before serving. Enjoy your vibrant Lemon Rice Soup!

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk at the end.
• Replace spinach with kale or Swiss chard for a different leafy green texture.
• If you prefer a tangier soup, increase the lemon juice by 1–2 tablespoons.
• You can use white rice instead of arborio, but the texture will be slightly less creamy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if needed to loosen the texture. This soup does not freeze as well because of the herbs and rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach instead of fresh?

Fresh spinach is best for this recipe as it adds a bright color and fresh flavor. Canned spinach is softer and may make the soup mushy, so it’s not recommended.

Is arborio rice necessary for this soup?

Arborio rice helps create a creamy texture due to its high starch content, but you can substitute with short-grain white rice if needed. Just expect a slightly different consistency.

Lemon Rice Soup (Vegan) Recipe

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★★★★★

4.8 from 75 reviews

This vibrant and comforting Lemon Rice Soup is a vegan-friendly dish packed with fresh herbs, creamy cannellini beans, and bright lemon flavor. Perfect for a light yet nourishing meal, it features a savory blend of sautéed vegetables, protein-rich beans, and tender arborio rice simmered in vegetable broth, creating a creamy, flavorful soup that’s both wholesome and refreshing.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1/4 cup vegan butter
• 1 cup small yellow onion, diced
• 2 cloves garlic, minced (2 tsp)
• 1 cup celery, diced (~2 stalks)
• 1 1/2 cup carrots, sliced into rounds (~2–3 large carrots)

Main Ingredients

• 1 15oz. can of cannellini beans, drained and rinsed
• 6 cups low sodium vegetable broth, divided
• 1/2 cup dry arborio rice
• 1/4 cup freshly squeezed lemon juice, divided

Seasonings & Herbs

• 3 bay leaves
• 2 tsp salt
• 3/4 tsp black pepper
• 2 cups spinach
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh oregano, chopped

Instructions

1. Sauté Vegetables: Heat a large soup pot over medium heat. Add the vegan butter and diced onion and sauté for 5 to 7 minutes, stirring frequently, until the onion becomes translucent and soft.
2. Add Aromatics: Stir in the minced garlic, diced celery, and sliced carrots. Continue cooking for another 5 to 7 minutes to soften the vegetables and build flavor.
3. Prepare Bean Puree: Meanwhile, place the drained and rinsed cannellini beans with 1 cup of vegetable broth into a blender. Blend until completely smooth and creamy to add body and richness to the soup.
4. Combine and Simmer: To the pot, add the remaining 5 cups of vegetable broth, 2 tablespoons of lemon juice, the pureed bean mixture, arborio rice, salt, black pepper, and bay leaves. Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes, or until the rice is just tender.
5. Add Greens and Herbs: Stir in the chopped parsley, dill, oregano, spinach, and the remaining 2 tablespoons of lemon juice. Continue cooking for an additional 5 minutes to soften the spinach and meld the flavors.
6. Serve: Remove bay leaves, taste and adjust seasoning if needed, then ladle the soup into bowls and enjoy warm.

Notes

• Using arborio rice gives the soup a creamy texture due to its high starch content.
• For a more pronounced lemon flavor, add an extra tablespoon of lemon juice before serving.
• This soup reheats well and flavors will deepen after a day.
• Feel free to substitute fresh herbs with 1 teaspoon dried versions if fresh are unavailable.
• To make this soup gluten-free, ensure the vegetable broth used is certified gluten-free.

Keywords: Lemon Rice Soup, Vegan Soup, Gluten Free Vegan Soup, Mediterranean Soup, Cannellini Bean Soup, Healthy Vegan Soup