A delicious Greek-style soup, you’ll enjoy every creamy, lemony spoonful of this Vegan Avgolemono.
I love Greek food, especially the creamy lemon and rice soup known as avgolemono. It’s traditionally made with eggs, lemon, and shredded chicken mixed into chicken broth, with either rice, orzo, or pastina providing the starchy base. Its thick, silky consistency is often closer to a stew than a brothy soup.
This vegan version of the soup swaps vegetable broth for chicken broth and omits the chicken and the egg. Although those ingredients are left out, you won’t miss them, as they are substituted with miso paste, tahini, and nutritional yeast—which together add an incredible umami element to this dish. It’s bright and lemony while being hearty and comforting. One bite will instantly transport you to the tranquil Greek isles.
It’s seriously so tasty that you’ll wonder where it’s been all your life. Although it takes slightly under an hour to prepare this soup, it won’t seem like it, as half of that time is spent letting the soup simmer on the stove. Even if you’re not vegan, I urge you to try this recipe—it’s that good!
Vegan protein options to add to your soup
Though miso, tahini, and nutritional yeast all contain protein, some folks like to add canned, drained, and rinsed chickpeas into the soup. In addition to upping the protein levels, the chickpeas add more fiber and overall heartiness to the dish. Another way to add more protein is with the addition of pressed, cubed tofu. Its mild flavor blends in well with the bright lemony flavors of the soup. To prevent it from getting mushy, add it during the last 15 minutes of cooking.
How do I store leftovers?
Leftover avgolemono should cool to room temperature before being refrigerated in an airtight container for up to 4 days. Keep in mind that as the rice continues to absorb moisture, it will develop a mushier texture. You can also freeze the chilled soup in freezer bags or freezer-safe containers for up to 3 months, and defrost it overnight in the fridge. For optimal results, it’s best to freeze the soup after a few hours in the fridge to minimize liquid absorption into the rice. If the soup becomes too thick during storage, you may need to add a bit of vegetable broth or water when reheating. Always reheat the soup over low heat to avoid boiling and separation.
Serving suggestions
Vegan avgolemono is the perfect way to start a vegan Greek meal. After enjoying a steaming bowl of this soup, set out a spread consisting of Melitzanosalata Greek Eggplant Dip, Greek Fava (Split Pea Dip), Vegan Tzatziki, and Pita Bread. You can also prepare this Greek Orzo Salad and omit the feta cheese for a vegan dish. Additionally, I recommend making Spanakopita Triangles by substituting plant-based cheese and butter for the feta and butter in the original recipe. Add some garlicky Greek Potatoes, and enjoy this delicious feast!
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots chopped
- 1 celery rib chopped
- 3 cloves garlic minced
- 1/4 teaspoon dried thyme
- 3/4 cup long-grain white rice
- 7 1/2 cups vegetable broth
- Fine sea salt to taste
- 1/4 cup fresh lemon juice
- 4 teaspoons white miso paste
- 2 tablespoons tahini
- 3 tablespoons nutritional yeast
- 1 pinch turmeric
- 1/4 cup fresh dill chopped (plus more for garnish)
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 6-8 minutes until the vegetables are soft and translucent.
- Stir in the minced garlic and dried thyme, and cook for an extra minute to release the aroma.
- Add the rice to the pot, stirring to coat it with oil. Pour in the vegetable broth and add the salt. Bring the mixture to a boil, then lower the heat, cover, and simmer for about 25-30 minutes or until the rice is tender.
- In a small bowl, mix the lemon juice, white miso paste, tahini, nutritional yeast, and turmeric with 1/4 cup of the hot broth from the soup. Whisk until smooth.
- Remove the pot from heat. Stir in the lemon sauce and chopped dill. Taste and adjust seasoning with freshly ground black pepper; then let the soup sit for a few minutes before serving. If the soup is too thick, feel free to add a bit more broth to thin it. Garnish with extra dill.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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