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Lemon Rice Soup (Vegan)

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x


This vegan lemon rice soup is the perfect cozy, nutritious dinner. It's thickened with puréed white beans for a texture similar to traditional Greek avgolemono soup, but 100% vegan! 


  • 1/4 cup vegan butter
  • 1 cup small yellow onion, diced
  • 2 cloves garlic, minced (2 tsp)
  • 1 cup celery, diced (~2 stalks)
  • 1 1/2 cup carrots, sliced into rounds (~2-3 large carrots)
  • 1 15oz. can of cannellini beans, drained and rinsed
  • 6 cups low sodium vegetable broth, divided
  • 1/2 cup dry arborio rice
  • ¼ cup of freshly squeezed lemon juice, divided
  • 3 bay leaves
  • 2 tsp salt
  • ¾ tsp black pepper
  • 2 cups spinach
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh oregano, chopped


  1. Heat a large soup pot over medium. Add butter and onion and sauté for 5-7 minutes, stirring often, until translucent. 
  2. Add garlic, celery and carrots and continue cooking for 5-7 minutes. 
  3. Meanwhile, add cannellini beans and one cup of vegetable broth to a blender. Blend until smooth and creamy. 
  4. Add remaining 5 cups of broth, 2 tbsp lemon juice, puréed beans, rice, salt, pepper and bay leaves to pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes until rice is almost tender. 
  5. Stir in herbs, spinach and remaining lemon juice. Let cook for additional 5 minutes. Serve and enjoy!


You can also use jasmine, basmati or wild rice in place of the arborio.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Keywords: vegan lemon rice soup

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