Weekday Vegetarian: Lemon Vegetable Soup

weekday vegetarian lemon vegetable soup photo

When I was walking my dog this morning, there was a definite feeling of an upcoming storm in the air. Sure enough, three hours later the snow began to fall quite heavily. But it is quite warm out, so the storm is hovering between snow and rain and generally making a big mess. This is the kind of weather than makes you glad you are inside with a big bowl of soup.
I really didn't want to head off to the store in a storm, so I went to my fall back position: cook what I had on hand. A quick survey of the refrigerator came up with carrots, celery, baby bok choy, vegetable stock and a very juicy lemon. I thought about tossing in the leftover Israeli couscous from yesterday, but decided that would be weird. Instead, I added a handful of rice which I think was the right decision. I also contemplated adding a beaten egg to make an egg and lemon soup, but I thought I would keep it really simple today.

Lemon Vegetable Soup

1 tbsp olive oil
2 carrots, thinly sliced
1 celery rib, thinly sliced
6 cups vegetable stock
1/4 to 1/3 rice
juice of half a lemon (or to taste)
1 section baby bok choy, roughly chopped
salt to taste

1. In a large pot, heat olive oil until it shimmers. Add the carrots and celery and stir to coat. Cook for a few minutes.

2. Add stock and bring to a boil. Once the stock has boiled, add the rice and reduce the heat until it is a light simmer. Cook until the rice is almost tender, about 15 minutes.

3. Add lemon juice and baby bok choy and cook until bok choy is cooked and rice is completely tender. Add salt to taste.

More Great Soup Recipes
West African Peanut Soup
Vegetable Bean and Pasta Soup

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