Greek Lemon Rice Soup

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INGREDIENTS

– Olive Oil - Yellow - Rice - Lemon Juice - Stalk Celery Full Ingredients

In a stockpot, sauté onions, celery, and carrots in olive oil on medium heat until softened.

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Pour in the water and rice. Stir in the Better than Bouillon paste.

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Cover the pot and bring to a simmer, then turn heat down to medium-low to let it simmer for 20 minutes.

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Meanwhile, blend together the “egg” mixture ingredients until smooth.

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Once the 20 minutes is up, stir the “egg” and jackfruit into the soup, and simmer for an additional 5 minutes.

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