Rice and White Quinoa Soup With Lemon

The Vegetarian Kitchen Table Cookbook Serves 4

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup  white quinoa
• 4  cups  vegetable stock
• 1⁄3 cup arborio rice
• 2  eggs
• 3  tablespoons  grated parmesan cheese
• 1⁄2  zest and  lemon, juice of
•  chopped fresh parsley

Directions

1. In saucepan of boiling water, cook quinoa until tender. Drain and set aside.
2. Meanwhile, bring vegetable broth to a boil. Add rice and cook until tender, about 20 minutes.
3. In a bowl, beat eggs with cheese. Season with salt and pepper to taste. Add lemon zest and juice. Gradually pour mixture into pan, stirring gently.
4. Transfer half of the soup to a blender and puree until smooth. Return to pot. Stir in quinoa and parsley.