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Prep
Difficulty
Easy
Time
Estimate
1 hour
The Greek lemon-egg soup takes its time, so begin here. While the rice simmers, chop the veggies for the soup and salad. Whip up the dressing for the salad. After the veggies are added to the soup to simmer, toss the salad. Whisk in the lemon-egg mixture and serve the soup & salad together.
Rich chicken broth and brown rice are met with lemon juice & eggs that thickens and flavors the soup into a satisfying twist on a broth-y rice soup. Our version includes carrots & celery. Play with seasonally available vegetables that won’t over power the tart lemon and rich egg flavors.
Dive into this, when you want a chunky salad of vegetables. Leave out the feta to make it vegan or even crumble in a bit of tofu. Add lettuce and a protein to make it a main dish. Many fresh herbs will work in this salad such as oregano, parsley, basil, dill or mint- substitute in what you have available.
