Lemon Rice Soup

Ingredients

1 yellow onion, diced
4 carrots, diced
4 ribs celery, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon WYW Stardust
4 cups veggie broth
3-4 cups water
2 zucchini, diced
2 cups cooked brown rice
2 bay leaves
1-2 teaspoons black pepper
3 lemons, juiced

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Method

In a soup pot, sauté the onion, carrots, celery, and garlic until tender, adding a bit of veggie broth or water as needed to keep from sticking.

Stir in the oregano, veggie broth, water, zucchini, rice, bay leaves, and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes.

Just before serving, remove the bay leaves and add the lemon juice. Use an immersion blender or regular blender to blend the soup to your desired consistency.