Lemon Rice Soup Recipe | Dr. McDougall

Ingredients

• 1 Large yellow onion, diced
• 4 Cloves Garlic, minced
• 3 Medium carrots, halved lengthwise then diced
• 4 Stalks Celery, halved lengthwise then diced
• 1 Tsp Dried oregano leaves
• Several twists of freshly cracked black pepper
• 32 Ounces Vegetable broth
• 4 Cups Water
• 2 Zucchini, diced
• 1/2 Cup Jasmine or any short-grain rice (see note below)
• 1 Bay leaf
• 1/4 Cup Fresh lemon juice