This soup was suggested to me a little while ago for a different theme of recipes, but I really thought it would be a great recipe to turn vegetarian. This would normally be made with chicken and chicken broth, but I love it just as much without.
Normally you would use leeks in this and not celery and green onion, but I live in a super small town and our produce selection is limited so I had to make substitutions. If you can get leeks use about 3 cups of it, skip the celery and green onion, and cook it the same way.
The soup itself is amazing. Slightly creamy, a hint of lemon, and full of flavor. It’s perfect to reheat as well. Make sure you do so on low heat or the eggs will start to curdle.
Prep time: 15 minutes
Cook time: 30 minutes
2 tbsp olive oil
1 cup chopped carrots
2 cups diced celery
1 cup diced green onion
1 yellow onion, diced
6 cups vegetable broth
1.5 cups white rice, uncooked
2 large eggs
2.5 tbsp lemon juice
Parsley to garnish
In a large pot heat olive oil over medium heat. Add veggies and cook until soft, about 5 minutes.
Add in vegetable broth and cook 10 minutes.
Add rice and cook until soft. This should be about 10 minutes, but may vary depending on the rice you’re using.
In a small bowl whisk eggs until frothy, add in lemon juice and whisk again.
Then add 2 ladles full of soup broth to the eggs, whisking constantly, to heat the eggs. Then add mixture back into the soup, whisking constantly. Heat for about 2 minutes. Do not let the soup boil. Serve.