This creamy, lemony soup gets its silky texture from blended cashews rather than eggs, simmered right into a bright vegetable broth base until it's velvety and rich. Long-grain rice cooks directly in the broth, soaking up flavor and lending a gentle thickness with every spoonful. Fresh lemon juice and zest bring that signature tangy punch, balanced by softened onion, garlic, and a touch of white pepper for warmth. A scatter of fresh dill and a lemon slice on top finish it off with a fresh, herby lift. It's a comforting, citrusy bowl that fits easily into a vegetarian kitchen, no meat-based broth or animal-derived thickener in sight.
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Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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