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Quick Vegetarian Egg-Lemon Soup with Brown Rice
8 cups vegetable broth
1 cup uncooked instant brown rice (such as Minute®)
1/2 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
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.
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