Grain-Free Creamy Lemon Rice Soup
Author: Stacey@Kitchen Of Youth
Recipe type: grain-free, gluten-free, nut-free
Cuisine: soup
Prep time:
Cook time:
Total time:
Serves: 4
- 3 Tbs ghee (or can use unsalted butter)
- 1 med onion, chopped
- 4 garlic cloves, smashed
- salt and pepper, to taste
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 15-oz can white beans, undrained
- 4 cups bone broth, divided
- 1 cup water
- juice of 2 small lemons
- 2 bay leaves
- ½ cup orzo (I use grain-free chickpea orzo, or if not grain-free can substitute rice)
- 2 cups baby spinach
- 1 tsp dried oregano
- ½ cup chopped fresh parsley
- 3 Tbs snipped fresh dill
- Heat ghee in a large soup pot over med heat.
- Add onion, garlic, celery, and carrots. Season with salt and pepper and sauce until the veggies start to soften, about 5 mins.
- Stir in the white beans and ½ cup broth, and sauce, stirring, for 2 mins.
- Transfer this mixture to a blender and whiz it up until creamy, or use a stick blender until creamy.
- Pour the pureed bean mixture back into the pot and stir in 3-1/2 cups broth and 1 cup of water.
- Add the lemon juice.
- Add bay leaves and salt. Add a generous amount of black pepper.
- Let simmer 20 mins.
- Add spinach and orzo and cook until the orzo is al dente.
- Stir in the parsley and dill.
- Ladle into bowls and enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/grain-free-creamy-lemon-rice-soup/
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