Greek egg and lemon vegetable soup

This was a great velvety smooth and citrus flavored soup, great for spring (and summer).

– 3 cups chicken broth (or vegetable broth would fine. Just be sure to check sodium levels. Store bought broths tend to be quite high in sodium)
– 3 cups water
– ½ cup brown rice
– 2 eggs
– ½ cup lemon juice
– 1 cup Oikos Organic Greek Yogurt
– 1 cup carrots
– 1 cup broccoli
– 1 cup carrots

1) In a large pot bring chicken broth and water to a boil. Add rice and boil for 14 minutes.
2) Meanwhile in a medium bowl, beat together eggs and add lemon juice. Then slowly add ½ cup of boiling broth to eggs, beating constantly to avoid cooking the eggs. Remove chicken and rice mixture from heat and add egg mixture to chicken and rice broth. Slowly whisk in yogurt. Reheat slowly and stir constantly.
3) once the soup is finished, add in your broccoli, carrots, and peas (or whatever other veggies you wish to add). I felt the carrots and broccoli went nicely with this recipe.

At the end of each recipe I like to post nutritional benefits about the ingredients. Instead of having to write out the benefits of each ingredient, I thought it would be easier to just re-direct you to the posts I have already written discussing these benefits.

So here is the list of posts:

whole grains

fruit and veggies


vitamins and minerals


One thought on “Greek egg and lemon vegetable soup

Share your thoughts :)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s