This Vegan Lemon Rice Soup recipe is absolutely delicious and so easy to make! It's comforting, quick and loaded with nutrients! Who knew a lemon soup could taste so amazing? Well you do now! This recipe has been created with Slimming World followers in mind but it is also suitable for WW followers and anyone following a calorie deficit.Nutritional InformationSlimming World: Zero SynsWeight Watchers : Coming SoonCalories: 91 Per Serving
Course Appetizer, Lunch, Main Course, Soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Ingredients
1Large Onion[Peeled, Diced]
2Large Carrots[Sliced]
3Large Celery Stalks[Chopped]
1 tspSalt
½ tspBlack Pepper
1Medium Courgette[Chopped]
100gWhite Rice, Long Grain[Uncooked weight]
950mlVegan friendly vegetable stock
60mlFreshly squeezed lemon juice[Retain a tablespoon of zest]
½ tspOregano
Low calorie cooking spray
400ml Water
3Garlic Cloves[Crushed]
Instructions
Spritz a pan with low cal cooking spray (such as Frylight) and throw in onion, carrot and celery. Cook over a medium heat for a few minutes.
Add garlic, pepper, salt and oregano. Cook for a further 2 minutes. If the mixture is really dry add a splash of water.
Add courgette and rice. Pour over the stock and extra water. Stir well and cover with a lid. Bring to the boil for 1 minute.
Reduce to a simmer and allow to cook for approx 25 - 30 minutes or until the rice is light and fluffy and the vegetables are soft.
Remove from the heat and stir in half of the lemon juice. Taste and add additional lemon juice if you require. This is quite an acquired taste. You may find it will need some additional salt too.