Name: Quick Vegetarian Egg-Lemon Soup with Brown Rice
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Vegetable broth - 8 cups; Uncooked instant brown rice (such as Minute®) - 1 cup; Eggs - 6; Fresh lemon juice - ½ cup; Dried dill weed, or more to taste - 1 pinch; Granulated garlic, or more to taste - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch

Ingredients for - Quick Vegetarian Egg-Lemon Soup with Brown Rice

1. Vegetable broth 8 cups

2. Uncooked instant brown rice (such as Minute®) 1 cup

3. Eggs 6

4. Fresh lemon juice ½ cup

5. Dried dill weed, or more to taste 1 pinch

6. Granulated garlic, or more to taste 1 pinch

7. Salt and freshly ground black pepper to taste 1 pinch

How to cook deliciously - Quick Vegetarian Egg-Lemon Soup with Brown Rice

1 . Stage

Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.

2 . Stage

Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.

3 . Stage

Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.