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
No storage information available for this dish.
This recipe is inspired by simple Spanish soups that often appear at the beginning of family lunches. It’s a dish I like to make on quieter days, when I’m in the mood for something warm, uncomplicated, and not too heavy.
