Vegan Lemon Rice Soup (Easy & Creamy)

This creamy vegan lemon rice soup is simple, quick, and so easy to make. In addition, this Greek inspired recipe is gluten free, dairy free and perfect for weeknight dinners.

I love homemade soups because they are filling, satisfying and warming just like my vegan wild rice soup recipe. The lemon flavor works great in this vegetarian lemon rice soup just like my vegan lemon pasta recipe.

If you love creamy soups like this, you should also try my vegan mushroom soup, carrot ginger soup, vegan cauliflower soup, vegan broccoli potato soup or vegan potato corn chowder are an easy way to eat veggies and also quick to make for busy nights.

Before we jump into the recipe, let's talk about how you can customize it and learn some tips.

How to make vegan lemon rice soup

Ingredients

Rice

You can really use any kind of rice but I like using short-grain white rice like arborio. You can also use brown rice or wild rice but you will need to cook it longer.

Lemon juice & Lemon zest

Both lemon juice and zest give so much flavor so I wouldn't omit the zest. You can also add more and adjust to taste if needed.

Celery, Carrots & Fresh herbs

Celery and carrots give a nice flavor and also texture to this vegan rice soup. We will also add fresh dill, oregano, and parsley. I don't recommend subbing for dry herbs because it's a game-changer to use fresh!

Onion & Garlic

I like using yellow onions because I find they caramelize better. Adding lots of garlic also gives this dish so much flavor.

Water or Broth

For liquid, I usually use water but you can use vegetable broth if you like. Make sure to add the salt accordingly because some broths can be very salty so I suggest low sodium.

Nutritional Yeast & Raw Cashews

To make this vegan lemon rice soup very creamy, we will be blending raw cashews. I also like to add nutritional yeast to give a little bit of cheesy taste.

Oil & Salt

I like using avocado oil for my cooking but you can use coconut or olive oil. I also like adding pink Himalayan salt but feel free to swap for regular sea salt and always adjust to taste.

How to make it

• First, add the raw cashews in a medium bowl, pour hot boiling water and soak for at least 20 minutes. Drain the cashews and set aside.

• In the meantime, we will start by sautéing onions in a large pot or dutch oven over medium heat until soft for a few minutes. And then add the carrots, celery, garlic and cook for another 5 minutes until soft.

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• Now, you can add the rice and cook for a minute. Then add the water/broth and salt, turn the heat to boil then cover and simmer for about 20 to 25 minutes until rice and veggies are soft.

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• While the soup is cooking, add the soaked cashews, nutritional yeast, 1 cup of water, lemon juice and zest in a highspeed blender and blend until smooth.

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• Now, add the cashew mixture into the pot, add the fresh herbs and cook for 5 more minutes. Serve immediately.

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Tips & Variations

• If the soup is too thick, you can add more water or broth. Rice will soak up most of the broth so keep that in mind.
• You can add more lemon juice or zest before serving.
• Always adjust to taste! Add more salt if needed.

How to store vegan lemon rice soup

When stored properly, this rice soup will last 3 to 4 days so just place it in an air-tight container and then store it in the fridge. Leftovers will be a lot thicker so you can add some water/broth before reheating it.

It's quick to make this delicious, filling and satisfying vegan soup on the table. It is also:

• Easy, Simple and Hearty
• Cozy & Comforting
• Dairy free & Gluten free
• Perfect for weeknights

More plant based side dishes to try

• WHITE BEAN KALE SALAD
• VEGAN WHITE BEAN SOUP
• CHICKPEA AVOCADO SALAD
• VEGAN PAELLA
• VEGAN CAESAR SALAD

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin

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