Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 1 celery rib chopped
- 3 cloves garlic minced
- 1/4 teaspoon dried thyme
- 3/4 cup long-grain white rice
- 7 1/2 cups vegetable broth
- Fine sea salt to taste
- 1/4 cup fresh lemon juice
- 4 teaspoons white miso paste
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- 1 pinch turmeric
- 1/4 cup fresh dill chopped (plus more for garnish)
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 6-8 minutes until the vegetables are soft and translucent.
- Stir in the minced garlic and dried thyme, and cook for an extra minute to release the aroma.
- Add the rice to the pot, stirring to coat it with oil. Pour in the vegetable broth and add the salt. Bring the mixture to a boil, then lower the heat, cover, and simmer for about 25-30 minutes or until the rice is tender.
- In a small bowl, mix the lemon juice, white miso paste, tahini, nutritional yeast, and turmeric with 1/4 cup of the hot broth from the soup. Whisk until smooth.
- Remove the pot from heat. Stir in the lemon sauce and chopped dill. Taste and adjust seasoning with freshly ground black pepper; then let the soup sit for a few minutes before serving. If the soup is too thick, feel free to add a bit more broth to thin it. Garnish with extra dill.
