Lemon Vegetable Soup with Tips | INSTANT POT | Mumtaz Hasham

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and richer in flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more concentrated and have a longer shelf life.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Yellow squash offers similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, sliced carrots, and chopped celery; sauté until softened.

Stir in finely chopped garlic and cook until fragrant.

Add cubed zucchini and short-grain rice; cook for a few minutes.

Pour in vegetable broth and water; add bay leaves and bring to a boil.

Reduce heat and simmer until rice is cooked and vegetables are tender.

Stir in fresh lemon juice and season with salt, black pepper, and lemon pepper to taste.

Remove bay leaves and serve hot, garnished with lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary