Spanish Rice and Vegetable Soup with Lemon Recipe
A light rice and vegetable soup with a hint of lemon, reminiscent of homemade Spanish soups served at the start of lunch. The rice makes the dish filling, while the vegetables and lemon juice add freshness. It’s a good idea for a calm, everyday meal when you want something warm but not too heavy.
This soup combines the simplicity of everyday Spanish home cooking with a bright citrus note. Rice makes it comforting and satisfying, while lemon and fresh parsley keep it light and refreshing.
Chef's tips
Use a good-quality vegetable stock, as it strongly influences the final flavor. Don’t skip toasting the rice briefly in oil with the vegetables – it improves the texture and adds a subtle nutty note. Adjust the amount of lemon juice to your taste; some people prefer a more pronounced citrus accent.
How to serve
Serve the soup as a starter or a light main course. It pairs well with crusty bread, garlic bread, or a simple green salad. You can finish each bowl with an extra drizzle of olive oil and a little freshly ground black pepper.
Ingredients
- white rice e.g. long-grain - 100 g
- carrot cut into small cubes - 2 pieces
- celery stalk cut into slices - 2 stalks
- onion chopped - 1 piece
- garlic chopped - 2 cloves
- vegetable stock - 1.2 l
- olive oil - 2 tablespoons
- lemon juice and a little zest - 0.5 pieces
- bay leaf - 1 piece
- parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, until it softens and becomes slightly translucent. Add the garlic and cook for 1 minute more.
- Add the diced carrot and sliced celery. Sauté for 3–4 minutes, stirring, until the vegetables are lightly browned.
- Add the rice, stir to coat it with the vegetables and oil, and cook for 1–2 minutes, until the grains become slightly translucent.
- Pour in the vegetable stock, add the bay leaf and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15–18 minutes, until the rice is tender and the vegetables are cooked but not mushy.
- Remove the bay leaf. Add the juice of half a lemon and a little grated lemon zest (only the yellow part). Season the soup with salt and pepper to taste.
- Finally, add the chopped parsley, stir, and cook for 1 more minute. Serve immediately while the soup is hot.
Storage
Ryż w zupie wchłonie część płynu, więc przy podgrzewaniu dolej trochę wody lub bulionu, aby uzyskać odpowiednią konsystencję.
