Vegan Lemon Rice Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan lemon rice soup with white beans, arborio rice, and spinach in a vegetable broth base. Warm and comforting with bright lemon flavor and aromatic herbs. A nourishing dinner in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 medium carrot, diced
- 3 celery stalks, diced
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon chilli flakes
- 2 x 400 g (14 oz) tins cannellini beans, one of them pureed
- 200 g (7 oz) Arborio rice
- 1 teaspoon salt
- 1 litre (5 cups) vegetable stock
- 2-3 bay leaves
- Juice of one lemon
- 100 g (3.5 oz) fresh baby spinach
- Freshly ground black pepper
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1656mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 797mg
- Calcium
- 195mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1656MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.