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Greek Lemon Rice Soup (Vegan Avgolemono)

Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required. Creamy, tangy avgolemono hits the spot on a cold day.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 big bowls
Calories: 381 kcal
Course: Main Course , Soup
Cuisine: Greek

Ingredients

Soup Broth
  • 2 tbsp olive oil
  • 1 white or yellow onion, diced
  • 1 stalk celery, finely diced
  • 1 carrot, finely diced
  • ½ head garlic, minced
  • 5 to 6 cups water
  • 2 tbsp Better than Bouillon No Chicken Base (*can sub with vegan seasoning of your choice)
  • ½ cup uncooked rice or orzo
  • 1 14-oz can green jackfruit (aka young jackfruit)
  • 2 tbsp fresh lemon juice (around half a lemon)
  • fresh dill and parsley (to taste *optional)
"Egg" Mixture
  • 1 cup water
  • ⅓ cup cashews (see Note 1)
  • ¼ tsp ground white pepper (*can sub with ground black pepper)

Instructions

    Cup of Yum
  1. In a stockpot or Dutch oven, sauté onions, celery, and carrots in olive oil on medium heat until softened. Add garlic and sauté just a few minutes more, not too long to avoid burning it.
  2. Pour in the water and rice/orzo (no need to rinse it, we want the starch for this recipe). Stir in the Better than Bouillon paste.
  3. Cover the pot and bring to a simmer, then turn heat down to medium-low to let it simmer for 20 minutes.
  4. Meanwhile, blend together the “egg” mixture ingredients until smooth (see Note 1). Drain and shred the canned jackfruit.
  5. Once the 20 minutes is up, stir the “egg” and jackfruit into the soup, and simmer for an additional 5 minutes.
  6. Squeeze in the lemon juice. Taste for seasoning; add more salt as needed.
  7. Top with dill and parsley, if desired. Serve hot.

Notes

  • If you don’t have a blender or whole cashews on hand, you can sub out the whole cashews with natural almond or cashew butter. I’ve even used cashew milk instead, although it doesn’t get quite as creamy as using whole cashews.
  • If you'd like, you can stir in some greens towards the end of cooking, such as spinach, kale, green cabbage. This recipe is a great one for using up leftover bits of veggies.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 1554mg (65%) Potassium 439mg (13%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4259IU (85%) Vitamin C 11mg (12%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4big bowls

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Sodium 1554mg 65%
Potassium 439mg 9%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 4259IU 85%
Vitamin C 11mg 12%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.