Greek Lemon Rice Soup

2 Tbsp extra virgin olive oil 

1 1/2 cups onion, finely chopped 

1 cup celery stalk, finely chopped

1 1/2 cups carrot, finely chopped or cut into rounds

2 cloves garlic, crushed or minced

2 vegetable stock cubes

5–6 cups hot water 

1 Tbsp nutritional yeast

1 Tbsp soy sauce or Bragg's Liquid Aminos

3/4 –1 cup uncooked rice 

up to 1/4 cup fresh parsley or dill, finely chopped 

Sauce:

1/4 cup peanut butter

1/3 cup lemon juice, freshly squeezed 

2 cups stock from soup

In a large stock pot add olive oil, onions, carrots, and celery. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. Cook until translucent. Add garlic and cook for 1 more minute.

Add veg stock cubes, water, nutritional yeast, and soy sauce. Bring this mixture to a boil, lower heat and add rice. Cook with the lid on for about 20 minutes or until the rice is cooked. While soup is cooking prepare the sauce.

Add peanut butter, lemon juice, and 2 cups of soup stock (from pot) into a blender and blend until smooth. NOTE: let your stock cool for a few minutes before adding to the blender with other ingredients and/or keep vented slightly. Blending hot liquids can create unsafe pressures in your blender and result in a burning hot explosion when you take the lid off.

When the rice is cooked, remove the pot from heat and begin stirring in the peanut butter lemon sauce. Continue stirring until well combined. Add fresh dill or parsley and stir just once more. Give the soup a little taste test and add necessary salt or seasoning. Enjoy hot.