Lemon Vegetable Rice Soup
Ingredients
The base
-
1
tablespoon
olive oil
-
1
medium
shallot
-
½
teaspoon
salt
-
3-4
cloves
garlic
-
1
tablespoon
vegetable bouillon
-
5½
cups
water
The soup ingredients
-
1.5
cups
long-grain white rice
-
1
15-ounce can
chickpeas
-
1
13.5-ounce can
full-fat coconut milk
-
¼
teaspoon
white pepper
-
½
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
2
cups
fresh spinach
For serving
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes
Instructions
- Heat olive oil in a Dutch oven over medium-high heat and sauté chopped shallot with salt until softened.
- Add minced garlic and sauté until aromatic.
- Stir in vegetable bouillon and gradually add water, mixing well.
- Incorporate chickpeas, rinsed rice, coconut milk, and white pepper, then bring to a boil.
- Once boiling, reduce heat to a simmer and cover, leaving a gap for steam to escape, cooking until rice is tender.
- Mix in lemon zest, lemon juice, and spinach, allowing spinach to wilt.
- Taste and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
440
Total fat
18g
Total carbohydrates
60g
Total protein
11g
Sodium
239mg
Cholesterol
0mg
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