from: https://www.wellandgood.com/vegan-lemon-rice-soup-recipe/amp/
soup, vegan, Instant Pot
5 Servings
- 1 T olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 3 t garlic, minced
- 1/2 t oregano
- 1/4 t salt
- 1/2 t black pepper
- 1 zucchini, chopped
- 3/4 C short-grain rice
- 2 bay leaves
- 6 C water
- 2 t Better Than Bouillon
- 1/4 C lemon juice
Heat the olive oil in an Instant Pot on sauté. Add the onions, carrots, and celery. Cook until soft and translucent, five minutes. Add garlic, oregano, salt, and pepper. Cook until fragrant, one to two minutes.
Stir in the zucchini, rice, and bay leaves until well incorporated, about one more minute. Add the water and Better Than Bouillon, put the lid on the cooker, and set it for 20 minutes.
Open the lid, stir in as much of the lemon juice as you’d like. Garnish with chopped parsley and lemon slices, if desired. Serve immediately.
Here are the measurements for scaling this recipe up.
\rowcolors{2}{gray!20}{white}
| ingredient | 1x | 1 1/2x | 2x | | --------------------- | ------- | ------- | -------- | | olive oil | 1 T | 1 1/2 T | 2 T | | onion | 1 | 1 1/2 | 2 | | carrots | 2 | 3 | 4 | | celery stalks | 3 | 4 1/2 | 6 | | garlic | 3 t | 1 T | 2 T | | oregano | 1/2 t | 3/4 t | 1 t | | salt | 1/4 t | 3/8 t | 1/2 t | | black pepper | 1/2 t | 3/4 t | 1 t | | zucchini | 1 | 1 1/2 | 2 | | short-grain rice | 3/4 C | 1 1/8 C | 1 1/2 C | | bay leaves | 2 | 3 | 4 | | water | 6 C | 9 C | 12 C | | Better Than Bouillon | 2 t | 3 t | 1 T | | lemon juice | 1/4 C | 3/8 C | 1/2 C |
\label{lemon-rice-soup}