Quick Vegetarian Egg-Lemon Soup with Brown Rice

Quick Vegetarian Egg-Lemon Soup with Brown Rice

Recipe by Just Joely from allrecipes.com

Dinner 23 Mins.

Ingredients

6

6 servings

  • 8 cups vegetable broth
  • 1 cup uncooked instant brown rice (such as Minute®)
  • 6 eggs
  • ½ cup fresh lemon juice
  • 1 pinch dried dill weed, or more to taste
  • 1 pinch granulated garlic, or more to taste
  • salt and freshly ground black pepper to taste

Instructions

  • Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
  • Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
  • Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

Nutritional Facts

Per 6 servings

  • Calories: 174
  • Carbohydrate: 20g
  • Fat: 6g
  • Fiber: 2g
  • Protein: 9g
  • Sugar: 5g

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