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🍽️ Sunny Lemon Rice Soup

295 kcal · 30 min · 4 servings

Ingredients

• 2 unpeeled lemons
• 200 g rice
• 1 onion
• 2 parsley roots
• 1 tbsp butter
• 800 ml vegetable broth
• 60 g cream cheese
• salt
• 1 pinch sugar
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Wash the lemons under hot water and dry them.
2. 2. Grate the fine zest from one of the lemons.
3. 3. Squeeze the juice from both lemons.
4. 4. Heat about 400 milliliters of water in a pot.
5. 5. Add half of the lemon juice to the water and bring it to a boil.
6. 6. Rinse the rice briefly under cold water.
7. 7. Add the rice to the boiling water.
8. 8. Let the rice simmer gently under a lid for about 25 minutes.
9. 9. Peel the onion and the parsley root.
10. 10. Cut the vegetables into small cubes.
11. 11. Heat butter in a pot.
12. 12. Sauté the vegetables in the butter for 1 to 2 minutes until they become translucent.
13. 13. Deglaze the vegetables with vegetable broth.
14. 14. Let the soup simmer on low heat for about 15 minutes.
15. 15. Strain the soup through a sieve to remove the vegetables.
16. 16. Add the cooked rice back to the strained soup.
17. 17. Heat the soup again until it is hot.
18. 18. Remove the pot from the heat.
19. 19. Stir the remaining lemon juice and lemon zest into the soup.
20. 20. Stir the cream cheese into the soup until it is creamy.
21. 21. Season the soup with salt and sugar to taste.
22. 22. Sprinkle the finished soup with fresh parsley.
23. 23. Serve the soup hot.

Nutrition per serving

• kcal: 295
• Protein: 8 g · Fett/Fat: 9 g · Carbs: 45 g