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    Vegan Lemon Rice Soup (Easy & Creamy)

    November 3, 2020 By avocadocentric 2 Comments

    vegan lemon rice soup in bowls
    vegan lemon rice soup in 2 bowls

    This post may contain affiliate links. Read the full disclosure here.


    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.

    Jump to Recipe

    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.

    vegan lemon rice soup with lemon wedges

    How to make vegan lemon rice soup

    Ingredients

    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.
    • cashews soaking in a bowl
    • 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.
    • onions cooking in a pot
    • carrots and celery added to the pot
    • 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.
    • rice added to the pot
    • broth added to the pot
    • cooked soup in the pot
    • 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.
    • cashew mixture ingredients in a blender
    • cashew mixture blended in the blender
    • Now, add the cashew mixture into the pot, add the fresh herbs and cook for 5 more minutes. Serve immediately.
    • adding the cashew mixture into the pot with herbs
    • cooked vegan lemon rice soup in a pot
    vegan lemon rice soup in bowls with spoons

    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.
    vegan lemon rice soup in a bowl with herbs around
    vegan lemon rice soup on a spoon

    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.

    holding a bowl of vegan lemon rice soup

    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

    Print
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    vegan lemon rice soup in 2 bowls

    Vegan Lemon Rice Soup ( Easy & Creamy )

    ★★★★★ 5 from 1 reviews
    • Author: avocadocentric
    • Prep Time: 5 minutes
    • Cook Time: 35 minutes
    • Total Time: 40 minutes
    • Yield: 4 servings 1x
    • Category: Main Dish, Side Dish
    • Method: Cook
    • Cuisine: Greek Inspired
    • Diet: Vegan
    Print Recipe
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    Description

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


    Ingredients

    Scale
    • 1 tbsp avocado oil or olive oil
    • 1 yellow onion (chopped very small)
    • 2 stalks celery (chopped very small)
    • 2 medium carrots (chopped very small)
    • 4 cloves garlic (minced)
    • ¾ cup dry short grain white rice such as arborio 
    • 6 ½ to 7 cups low sodium vegetable broth or water 
    • 2 tbsp nutritional yeast
    • ½ cup cashews (soaked and drained)
    • 1 cup water
    • ¼ cup lemon juice (freshly squeezed)
    • 1 ½ tsp lemon zest
    • 1 tbsp fresh dill (chopped)
    • 1 tbsp fresh oregano (chopped)
    • 1 tbsp fresh parsley (chopped)
    • ½ tsp to 1 tsp salt (adjust to taste)

    Instructions

    1. 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. 
    2. In the meantime, add the oil in a large pot or dutch oven over medium heat. When oil is hot, add the onions and cook until soft for 5 minutes. Add the carrots, celery, garlic into the pot and cook for another 5 minutes until soft. 
    3. Add the rice, cook for 1 minute and then water/broth and salt into the pot, bring it to boil, then cover and simmer for about 20 to 25 minutes until rice and veggies are soft. 
    4. 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. 
    5. Add the cashew mixture into the pot, add the fresh herbs and cook for 5 more minutes. Serve immediately. 

    Notes

    If the soup is too thick, 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 and add more salt if needed.


    Nutrition

    • Serving Size: 4
    • Calories: 371
    • Sugar: 5.2g
    • Sodium: 350.7mg
    • Fat: 16.4g
    • Trans Fat: 0g
    • Carbohydrates: 48.5g
    • Fiber: 4.8g
    • Protein: 9.9g
    • Cholesterol: 0mg

    Keywords: vegan rice soup, vegetarian lemon rice soup, vegetarian rice soup

    Did you make this recipe?

    Tag @avocadocentric on Instagram and hashtag it #avocadocentric

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    Comments

    1. Marissa

      February 04, 2021 at 1:56 pm

      This was so good, very flavorful. Thanks

      ★★★★★

      Reply
      • avocadocentric

        February 04, 2021 at 3:36 pm

        Great to hear 🙂 Thanks!

        Reply

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    Hi, I'm Selin! Welcome to Avocado Centric!

    All recipes are vegan, gluten free, dairy free, easy, healthy & primarily plant based. My goal is to empower and inspire you to cook with plants and create delicious foods for you and your family to enjoy. 

    More about me →


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