Appetizers / Soups / Salads

Lemony Spring Soup with Peas and Brown Rice is for Soup.

Lemony Spring Soup with Peas and Brown Rice takes several minutes to prepare.

Lemony Spring Soup with Peas and Brown Rice takes several minutes to cook.

Lemony Spring Soup with Peas and Brown Rice makes 4 servings.

The ingredients for Lemony Spring Soup with Peas and Brown Rice are:

1 medium onion, diced
1 tbsp Olive Oil
4 cups chicken or vegetable stock
2 cups water
2 lemons, zested and juiced (you should have about 1/2 cup of juice)
3 tablespoons of mint, divided
2 cups cooked rice
2 cups peas (fresh or frozen)
1 teaspoon salt, plus more to taste

Here is how you make Lemony Spring Soup with Peas and Brown Rice:

Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onions with a pinch of salt and cook until the onions have softened and are on the verge of turning brown.Pour in the stock and the water and bring to a gentle boil. Add half of the lemon juice, the lemon zest, 2 tablespoons of mint, and 1 teaspoon of salt and stir. Stir in the cooked rice and peas, and let the soup come back to a gentle simmer.Give the soup a taste. If you'd like a little more lemon or mint, add a little more in. (Personally, I go for the full amount of both.) When you're happy with what you taste, take the soup off the heat and serve it up.Leftovers will keep refrigerated for several days.Serving Size: Makes about meal size 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Lemony Spring Soup with Peas and Brown Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 251.5

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 665.4 mg
• Total Carbs: 47.8 g
• Dietary Fiber: 7.6 g
• Protein: 7.0 g

The dietary needs meet for Lemony Spring Soup with Peas and Brown Rice is Vegetarian