One of the first recipes I converted was lemon rice soup— traditionally made with chicken stock and shredded chicken, and a staple at Greek coney islands. But my first version was vegetarian, and I wanted to try making it vegan. I looked to food blogs Kahakai Kitchen and Choosing Raw for inspiration.
This time, left out the eggs, but kept the chickpeas and added some miso. And instead of just rice, I also added orzo (gluten-free, of course) to the soup. I’ve been feeling under the weather recently, and I thought the burst of Vitamin c from both lemons and carrots would help.
The result? Tangy, rice and filling— this thick soup is a great version of the soup I’ve missed from Kerby’s. As always, it’s easiest to zest the lemon before you juice it— not after!
2 medium carrots
2 cloves garlic, minced
1 tbsp miso (white or yellow)
1/2 cup nutritional yeast
6 cups vegetable broth or stock
2 cups cooked chickpeas (or other white bean)
1/4 cup white wine
2 bay leaves
1/4 cup fresh lemon juice (about two lemons)
1 cup rice (I used jasmine)
1/3 cup orzo
zest from two lemons
salt and pepper to taste
- Dice the carrots into small pieces and saute in olive oil over medium heat. After five minutes, dice the shallots and add them to the pot.
- When the onions are translucent, add the minced garlic and white wine. Saute for 30 seconds more.
- Add the veggie stock and bring to a boil. Add the orzo, rice and bay leaves, and reduce to a simmer.
- In the meantime, blend the chickpeas in a blender with a few tablespoons of vegetable broth. Add the blended chickpeas to the soup.
- Stir frequently— orzo likes to clump together.
- Simmer the soup for about 30 to 35 minutes, or until both the rice and orzo are tender.
- In a bowl, whisk the lemon juice and miso paste together.
- Whisk into the rest of the soup, and don’t forget to remove the bay leaves.
- Garnish with lemon zest, and serve hot.