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Annapurna Kitchen
Soup dish, illustrative
Volume IVWesternMediterranean

Inspired by: Greek avgolemono (egg-free)

  • All year

Lemon, Rice & Tahini Soup

SoupsSoup
Serves
4
Portion
250 ml
Time
25 min
Texture
Creamy
Season
All year
Dosha
  • Vata
  • Pitta
  • Kapha

Vata–Pitta

Ingredients

What you need

Translate ingredients
Ingredients for 4 servings
DoneIngredientHousehold measureQuantity (4 servings)Café batch ×5
Rice, white basmati (raw)⅓ cup70 g350 g
Vegetable stock (no onion–garlic, home-made)4 cups1000 ml5000 ml
Carrot1 small, diced80 g400 g
Celery1 stalk60 g300 g
Tahini (sesame paste)2 tbsp30 g150 g
Lemon juice2 tbsp30 ml150 ml
Dried herbs (thyme, oregano, rosemary, herbes de Provence)½ tsp dill1 g5 g
Rock salt (sendha namak)½ tsp3 g15 g
Black pepperpinch0.3 g1.5 g

Method

How to cook it

  1. Step 1: Simmer rice, carrot and celery in stock 18 minutes until the rice is very soft.

  2. Step 2: Whisk tahini with lemon and a ladle of hot broth until smooth.

  3. Step 3: Off the heat, stir the tahini mixture into the soup.

  4. Step 4: Season; add dill.

Nutrition

Per serving, estimated

132kcal
Energy
3.4g
Protein
4.3g
Fat
20.8g
Carbohydrate
1.9g
Fibre
0.8g
Salt

Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

How we made it Ayurvedic

  • FromEggs
    →
    Totahini emulsion
  • FromChicken stock
    →
    Tovegetable stock

Appears in

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