- 8 cups vegetable broth
- 1 cup uncooked instant brown rice (such as Minute®)
- 6 eggs
- 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.
04/24/2018
recipepes.com
Quick Vegetarian Egg-Lemon Soup with Brown Rice, recipe
PT15M
PT1H
5
455 calories