Lemon rice soup

6 servings

Ingredients

Quantity Ingredient
1 small Onion; chopped
½ Cabbage; shredded
½ teaspoon Garlic powder
⅛ teaspoon Black pepper
⅛ teaspoon Turmeric
2 tablespoons Oil
3 cups Rice; cooked
8 cups ;water OR
8 cups Vegetable broth
1 cup Nutritional yeast
1 tablespoon Tamari

Directions

Saute onion or scallions, cabbage and spices in oil for 5-8 minuts.

Add rice, water or broth, lemon juice, yeast, and tamari or soy sauce. Simmer for another 10 minutes. Serve hot.

Variation: Instead of cabbage, use 2 cups chopped kale.

Per serving: 232 cal; 11 g prot; 37 g carb; 5 g fat (19% of total); 82 mg calcium; 5 mg iron; 212 mg sod; 2 g fiber Simply Vegan by Debra Wasserman/MM by DEEANNE

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