Plant-based creamy Greek Lemony Dill and Rice Soup
All natural, plant-based, simple and delicious creamy Greek lemony dill and rice soup!
Something about summer makes me crave mediterranean food.
I’ve literally been eating these rice and salad dishes on repeat for the last couple of months.
This week, I did a mediterranean soup thing. And it was like no other I’ve made before (which is saying a lot because I’m a soup queen).
It’s inspired by traditional creamy chicken lemon rice soup. But my version leaves out the chicken and eggs (obviously) and focuses more on plant-forward, health promoting ingredients.
Made with easy to digest vegetables and jasmine rice, creamy cashew sauce, and all the lemon and dill you can imagine - this creamy cashew greek lemony rice soup is divine.
Read on for everything I love about it and what you need to know before you set out to make it.
Health Perks
All natural, made using plant-based whole foods. While inspired by traditional Greek lemon rice soup, this contains no eggs, chicken or any other animal products.
Designed to improve digestion and optimize energy. I’ve paired carrots and celery with easy to digest jasmine rice, so this dish is loaded with fiber, satiating and gentle on the digestive tract. It follows food combining principles by omitting protein and pairing a starch (rice) with neutral vegetables. Proper food combinations aims to reduce or eliminate bloat, discomfort, gas and more by pairing foods with similar digestion times to help them move through the digestive tract and speed up elimination.
Contains a very minimal amount of oil (just 2 tablespoons for the entire batch). Ideal for anyone looking to reduce their oil intake for health purposes.
Other Thoughts, Tips and Suggestions
Do not sub water for broth. I do this often and did try it while testing this recipe, but broth really enhances the overall flavor.
To add a bit of protein and increase fiber, try adding chickpeas (at the very end so they don’t get too mushy).
For an additional micro-nutrient boost, add a handful of spinach to your bowl. Wait for it to wilt before eating!
Cook rice ahead of time (or use leftover cooked rice) for quicker overall cooking time.
For an extra creamy and thick version, let the soup sit for a while after cooking. It will also thicken over time in the fridge and makes for great leftovers.
For a grain-free option, sub this grain-free orzo for rice. Keep in mind the soup will be stickier and gummier, because orzo resembles pasta more than rice.
Check out the full recipe below. I think you’re going to love it!
Creamy Lemony Dill and Rice Soup
Prep Time: 20 minutes | Cook Time: 25-30 minutes | Yields: 4-6 servings
Ingredients:
1 cup cashew cream sauce
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1/2 sweet onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
1/2 tsp mineral salt
4-5 cups low sodium vegetable broth
2 large lemons, zested and juiced
2 tbsp dill weed
1 large handful fresh dill, chopped
1 cup cooked rice
Directions
Prep your cashew sauce. Follow directions in the link above.
Start your soup. Place a large dutch oven on medium heat, and warm olive oil. Add the garlic and onions and stir until onions begin to sweat and are fragrant.
Add your veggies. Add carrots and celery to the dutch oven, along with salt and stir until well coated. Cook for 3-5 minutes, stirring often.
Next add (most of) your liquids . Add broth, along with lemon juice and zest and dill weed. Bring to a boil and then reduce to simmer and cover. cook for 15 minutes.
Finish it off. Remove cover, and pour in cream sauce along with cooked rice and fresh dill. Stir to mix until everything is well combined.
Serve warm. Feel free to add additional dill, squeezes of lemon or a handful of greens and enjoy!
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