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Lemony Spring Soup With Peas & Rice

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The Kitchn
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soups dairy free gluten free low fat purim lunch


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1 medium onion, diced

4 cups chicken or vegetable stock

2 cups water

2 lemons, zested and juiced (you should have about 1/2 cup of juice)

3 tablespoons of mint, divided

2 cups cooked rice

2 cups peas (fresh or frozen)

1 teaspoon salt, plus more to taste

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