Spring Lemon Rice Soup

Name: Spring Lemon Rice Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cooked white rice; 4 cups vegetable broth; 1 lemon (juiced and zested); 1 cup snap peas, trimmed; 1 cup carrots, sliced; 1 cup spinach, chopped; 1 small bunch fresh basil, chopped; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Seasonal Recipes

I absolutely adore making this Spring Lemon Rice Soup! It's the perfect light dish that bursts with freshness and flavor. The combination of fragrant lemon and hearty rice creates a comforting yet invigorating bowl of happiness. With the addition of bright spring vegetables, this recipe is not only delicious but also incredibly nourishing. Whether I'm enjoying it for lunch or serving it as a starter at dinner, this soup always brings a smile to my face and brightens my day.

Created by

Cressida Northwood

Last updated on 2026-02-01T22:55:36.739Z

When I first decided to create this Spring Lemon Rice Soup, I wanted a recipe that perfectly encapsulated the lightness of the season. After experimenting with various herbs and vegetables, I found that fresh basil and snap peas added the perfect touch of freshness. The secret lies in balancing the lemon's acidity with the richness of the rice, creating a harmony that dances on your taste buds.

One of my best tips is to cook the rice separately, as this keeps it from becoming mushy and allows each grain to stay distinct in the soup. Garnishing with an extra drizzle of olive oil enhances the flavor and adds a beautiful sheen to the dish, making it as visually appealing as it is delicious.

Why You'll Love This Recipe
Bright citrus flavor that invigorates the senses
Comforting warmth perfect for cooler days
Simple ingredients that are easy to find

Understanding the Ingredients

Each ingredient in this Spring Lemon Rice Soup plays a pivotal role in achieving its bright flavor profile. The lemon, with its punchy acidity, not only enhances the soup’s taste but also helps to balance the richness of the rice and olive oil. When zesting the lemon, be careful to only remove the outer layer of the peel, as the white pith underneath can add bitterness.

The fresh vegetables provide both flavor and nutrition. Snap peas add a slight sweetness and a delightful crunch, while spinach lends a silky texture when wilted into the soup. For a twist, you can substitute the snap peas with asparagus or green beans, adjusting cooking times accordingly to ensure everything stays tender yet vibrant.

Cooking and Flavor Development

Sautéing the carrots first is crucial for developing their natural sweetness. Cook them until they just start to soften, about 5 minutes, before adding the snap peas. This technique layers the flavors as the vegetables release their natural sugars. Keep the heat at medium to avoid browning the vegetables, which could lead to a more caramelized flavor that doesn't quite align with the fresh profile of the soup.

When combining the broth with the sautéed vegetables, ensure it reaches a gentle simmer rather than a rolling boil. This allows the flavors to meld without overcooking the greens that follow. Adding the lemon juice and zest last ensures their freshness is preserved, giving the soup that lively, zesty finish.

Ingredients

Ingredients for Spring Lemon Rice Soup

Fresh Ingredients

1 cup cooked white rice
4 cups vegetable broth
1 lemon (juiced and zested)
1 cup snap peas, trimmed
1 cup carrots, sliced
1 cup spinach, chopped
1 small bunch fresh basil, chopped
Salt and pepper to taste
2 tablespoons olive oil

Feel free to customize the vegetable mix based on your preference or seasonal availability!

Instructions

How to Make Spring Lemon Rice Soup

Prepare the Rice

Cook the white rice according to package instructions. Once done, set aside.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the sliced carrots and cook for about 5 minutes until slightly tender. Then, add the trimmed snap peas and sauté for an additional 2-3 minutes.

Combine Ingredients

Pour in the vegetable broth and bring it to a gentle simmer. Stir in the cooked rice, lemon juice, and zest. Allow the soup to simmer for about 5 minutes.

Add Greens

Fold in the chopped spinach and basil, cooking for 1-2 minutes until the spinach wilts. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and drizzle with extra olive oil if desired. Serve hot and enjoy the fresh flavors!

This soup is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes while cooking the vegetables.

Make-Ahead Tips

This soup is an excellent candidate for meal prep. You can cook the rice and chop the vegetables a day in advance, storing them separately in the refrigerator. This helps maintain the integrity of the vegetables, ensuring they don’t become overly soft when reheated.

If you want to store the soup, it’s best to keep the rice separate. Add it only when reheating to prevent it from absorbing the broth and becoming mushy. The flavors actually intensify overnight, making it a perfect dish to enjoy the next day!

Serving Suggestions

For a heartier meal, consider pairing the soup with a slice of crusty whole grain bread or a light salad. This offers a wonderful contrast to the soup’s brightness while contributing additional textures and flavors.

You can also serve this soup as a starter in smaller bowls for a dinner party, garnished with extra basil and a sprinkle of lemon zest for presentation. The vibrant colors will make a lovely addition to your table.

Questions About Recipes

→ Can I use brown rice instead?

Yes, but keep in mind that it may take longer to cook, and the texture will be different.

→ Is this soup gluten-free?

Yes! As long as you use gluten-free vegetable broth, this recipe is gluten-free.

→ Can I add protein to this soup?

Absolutely! Grilled chicken or tofu would be great additions for added protein.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.