Greek Lemon Rice Soup
Prep time
Cook time
Total time
Try this refreshing Greek lemon rice soup - made vegan - and enjoy a comforting, Mediterranean meal that's perfect for any season! It's easy to make and it will surely become one of your top favorite soup recipes!
Serves: 6+
  • For the “egg” mix:
  • 1 cup full fat coconut milk
  • 1 cup silken tofu
  • 3 Tbsp fresh lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp nutritional yeast
  • 1 tsp tapioca flour
  • For the lemon rice soup:
  • 1 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 cup celery, chopped
  • 4-5 cups veggie broth
  • ½ cup rice
  • ¾ cup sliced smoked tofu
  • 2 Tbsp fresh dill, chopped
  • 1 Tbsp green onion, chopped
  • 1 lemon, sliced
  1. Heat a large pot with olive oil on medium heat.
  2. Add chopped onion, carrots and celery. Saute, stirring occasionally, for about 5 minutes until the veggies are softer.
  3. Add rice and continue to cook, so the rice will absorb all the juices, about 5 more minutes.
  4. Add veggie broth and bring to boil.
  5. Turn the heat on low, and let it cook about 10-15 minutes or until the rice is soft.
  6. Meanwhile, add all “egg mixture” ingredients to a food processor.
  7. Blend until smooth and silky.
  8. Add the “egg” mixture to the soup and stir to incorporate, add sliced tofu, green onion, and 1 tbsp dill.
  9. Cover and let it sit 5 minutes before serving
  10. Serve with chopped dill and lemon slices.
Recipe by Gourmandelle | Vegetarian Blog at