Greek Lemon Rice Soup With Chickpea Broth Recipe

About this recipe

A comforting and tangy gluten-free soup made with chickpea broth, rice, and a creamy lemon-egg mixture. Perfect for a satisfying dinner solution.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. In a large pot, bring 3 cups of chickpea broth and 3 cups of water to a boil over medium heat.
2. 2. Add 1/2 cup of rice to the boiling liquid and cook for 14 minutes, stirring occasionally, until the rice is tender.
3. 3. In a separate bowl, beat 2 eggs until well combined.
4. 4. In another small bowl, mix 1/2 cup of chickpea broth with 1/2 cup of lemon juice. Slowly add this mixture to the beaten eggs, whisking constantly to prevent curdling.
5. 5. Gradually pour the lemon-egg mixture into the pot with the rice and broth, stirring continuously. Cook for 2-3 minutes on low heat, ensuring the soup is heated through but not boiling.
6. 6. Remove from heat, adjust seasoning with salt and pepper to taste, and serve hot.