Can I use regular lemons instead of Meyer lemons in this soup?

While Meyer lemons offer a unique, subtly sweet and less acidic flavor, you can substitute regular lemons. Start with half the amount of juice and zest, then taste and add more as needed, as regular lemons are more tart.

Why is it important to press the tofu before adding it to the soup?

Pressing the extra firm tofu removes excess water, allowing it to better absorb the flavorful broth and achieve a firmer, more desirable texture in the soup.

Can I cook the rice directly in the soup?

This recipe is designed to serve the soup ladled around pre-cooked white rice. Cooking rice directly in the soup would absorb too much liquid and change the soup's consistency, so it's best to add it to individual bowls.

What kind of kale is best for this soup, and how should I prepare it?

Lacinato kale (also known as dinosaur or Tuscan kale) is specified for its tender texture when simmered. Remember to de-rib it and tear it into long ribbons before adding it to the soup.

How should I store leftover Meyer Lemon Rice Soup?

Store the soup (without the rice or avocado) in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop and add fresh rice and avocado when serving.

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Meyer Lemon Rice Soup with Tofu
[Vegan]

Name: Meyer Lemon Rice Soup with Tofu [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 – 2 tablespoon(s) olive oil; 1 yellow onion, finely diced; 1 cup celery heart, finely diced; 1 cup carrot, finely grated; 1 (32 oz.) box of vegetable broth, low-sodium preferred; 4 cups hot water; 2 tablespoons vegetable bouillon; 1 1/2 tablespoons fresh chopped thyme leaves, or 1 ½ teaspoons dried thyme; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon umami or mushroom powder, (optional); 1 1/2 packed cups lacinato kale, de-ribbed and torn into long ribbons; Some Meyer lemon zest, about a teaspoon or two; 1/2 cup fresh squeezed Meyer lemon juice, about 2 Meyer lemons; 1-2 teaspoons white wine vinegar, or to taste; 1 (14 oz.) package extra firm tofu drained, press for 15 minutes, and sliced into 1” cubes; Some cooked white rice, about 1 cup per bowl of soup; 1 avocado, sliced; Pinch of smoked paprika, as garnish (optional)

CK By: Cameron Keller

Author Bio

I'm a piano player and plant-based recipe developer from the Pacific Northwest, and it's my... Read More

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Meyer Lemon Rice Soup with Tofu [Vegan]

Dairy Free

Vegan

Elegantly simple and great for when you have leftover rice loitering around in the ol' ice box, this Meyers lemon rice soup is a tasty and pleasantly citrusy bowl full of wondrous plant-based ingredients: chunks of pressed extra firm tofu; strips of kale; grated carrot; and of course, the semi-sweet... Read More

Ingredients You Need for Meyer Lemon Rice Soup with Tofu [Vegan]

1 – 2 tablespoon(s) olive oil
1 yellow onion, finely diced
1 cup celery heart, finely diced
1 cup carrot, finely grated
1 (32 oz.) box of vegetable broth, low-sodium preferred
4 cups hot water
2 tablespoons vegetable bouillon
1 1/2 tablespoons fresh chopped thyme leaves, or 1 ½ teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon umami or mushroom powder, (optional)
1 1/2 packed cups lacinato kale, de-ribbed and torn into long ribbons
Some Meyer lemon zest, about a teaspoon or two
1/2 cup fresh squeezed Meyer lemon juice, about 2 Meyer lemons
1-2 teaspoons white wine vinegar, or to taste
1 (14 oz.) package extra firm tofu drained, press for 15 minutes, and sliced into 1” cubes
Some cooked white rice, about 1 cup per bowl of soup
1 avocado, sliced
Pinch of smoked paprika, as garnish (optional)

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How to Prepare Meyer Lemon Rice Soup with Tofu [Vegan]

In a Dutch oven or soup pot over medium heat with some olive oil, sauté the onion, celery heart, and grated carrot until the onions are transparent, about 6 – 7 minutes. Then, add the broth, water, bouillon, thyme, salt, garlic powder, onion powder, and umami powder, and bring this to a boil. Once boiling, turn the heat down to a steady simmer, cover the pot, and let the soup cook for 15 minutes. Then, add the ribbons of kale (de-ribbed and torn into long pieces), re-cover the soup pot, and let simmer for another 15 minutes until the kale is tender.
While simmering your soup, drain and press a block of extra firm tofu for about 15 minutes. After it has been pressed, cut the tofu into 1-inch cubes, and drop the cubed tofu into the soup.
After the tofu has been added, zest the Meyers lemon and add a couple teaspoons of that to the soup pot. Then in tablespoon amounts, add the Meyer lemon juice – stirring it in gently (1/2 cup is 8 tablespoons). If it needs a bit more acidity (Meyer lemons are very subtle), add some white wine vinegar in teaspoon amounts until desired flavor is achieved. Once seasoned accordingly, cover the soup pot and turn off the heat. Let the soup set for 5 minutes so that the tofu can absorb the flavor.
Serve soup ladled around 1 cup of warm white rice (freshly cooked or reheated) with slices of fresh avocado and a dusting of smoked paprika.

Notes

If you don’t have leftover rice that you can reheat to serve with the soup, then be sure to make some beforehand. Also, you can use microwaveable minute rices, too – for a shorter preparation time.