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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/lemon-rice-soup-vegan-recipe/