Vegetable Avgolemono Soup with Rice, Carrot and Dill
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Ingredients
- 100 g short grain rice
- 3 carrots
- 2 celery stalks, sliced
- 1 leek
- 1300 ml vegetable stock
- 2 eggs
- 2 lemon
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 195 kcal
- Protein
- 8.2 g
- Carbohydrate
- 29 g
- of which sugars
- 6.8 g
- Fat
- 3.7 g
- of which saturates
- 1 g
- Fibre
- 5.6 g
- Salt
- 2.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the carrots and slice the celery and leek.
- 2
Bring the vegetable stock to a simmer in a large saucepan and add the carrots, celery and leek. Simmer for 10 minutes.
- 3
Stir in the rice and simmer for a further 15 minutes until the rice and vegetables are tender.
- 4
Whisk the eggs with the juice of the lemons in a jug. Take the pan off the heat, ladle in a little hot stock while whisking, then pour the mixture back into the pan, stirring gently.
- 5
Return to a very low heat for 2 minutes to thicken slightly without boiling, season well.
- 6
Scatter with chopped dill and serve at once.
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