Greek Lemon Soup

Greek Lemon Soup is a bright and refreshing dish that combines the flavors of lemon, herbs, and tender vegetables in a wholesome broth. This dairy-free soup is both nourishing and satisfying, perfect for a light meal any time of the year.

Ingredients

• Olive oil - 1 tablespoon
• Onion, diced - 1 small
• Carrot, diced - 1 medium
• Celery stalk, diced - 1
• Garlic, minced - 2 cloves
• Vegetable broth - 750 ml
• Lemon juice - 60 ml (about 2 lemons)
• Lemon zest - 1 teaspoon
• Fresh dill, chopped - 2 tablespoons
• Cooked rice (or quinoa) - 100 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion, carrot, and celery; sauté for about 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low, add the cooked rice (or quinoa), lemon juice, and lemon zest; simmer for 5 minutes.
6. Stir in the chopped dill and season with salt and black pepper to taste.
7. Remove from heat and let it sit for a couple of minutes before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.75 L

Health Benefits

• Rich in vitamin C from lemons, supporting immune health.
• Contains antioxidants from fresh herbs and vegetables, promoting overall well-being.

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