Vegan Avgolemono
User Reviews
4.8
Vegan Avgolemono
Description
Vegan Avgolemono transforms the classic Greek lemon and egg soup using plant-based ingredients for a creamy and satisfying result. The soup starts with sautéed onions, carrots, celery, and garlic cooked gently in olive oil to release their flavors without browning. Vegetable stock cubes, hot water, nutritional yeast, and tamari are added alongside brown jasmine rice, which simmers until tender, infusing the broth with a mild nuttiness and body from the rice starch.
The distinctive average lemon sauce is recreated by blending some of the cooled broth with tahini, white miso paste, and freshly squeezed lemon juice to form a smooth, creamy sauce that is stirred into the hot soup off the heat to prevent curdling. This adds bright acidity balanced by the richness of tahini and the umami depth of miso, yielding a well-rounded flavor that mimics the traditional egg yolk's creaminess without animal products.
Finished with fresh parsley or dill, the soup has a delicate texture with soft bits of cooked vegetables and tender rice. It serves well as a warming starter or light main dish, prized for its gentle lemon tang and comforting warmth. Pepper seasoning can be adjusted to taste to complement the mild broth and fresh herbs.
Prepare the lemon sauce in a blender for a smooth consistency, and use a fresh squeeze of lemon juice for vibrant acidity. Stir the sauce into the soup cautiously to blend smoothly without separating. This recipe highlights how vegan ingredients can mimic classic Mediterranean flavors and textures effectively.
Ingredients
For the Soup:
- 2 tbsp extra virgin olive oil
- 1 1/2 cups onion finely chopped, sweet white variety
- 1 cup celery finely chopped (optional, stalk
- 1 1/2 cups carrot finely chopped or cut into 1/2 inch rounds (optional)
- 2 cloves garlic crushed
- 2 vegetable stock cubes organic, no added salt, or 2 tbsp vegetable stock paste
- 6-7 cups water hot
- 1 tbsp nutritional yeast
- 1 tbsp tamari or soy sauce
- 3/4 -1 cup brown jasmine rice or other rice of your choice (i.e. basmati, uncooked, Lundberg Farms
- season to taste
- 1/4 cup parsley finely chopped, fresh, or dill
For the Avgolemono:
- 2 tbsp. tahini
- 2 tbsp White miso paste
- 3/4 cup lemon juice freshly squeezed
- 2 cups stock from soup
Garnish:
- dill finely chopped, or parsley
Instructions
- Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.
- Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
- Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
- While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender (2 cups of stock from the soup - avoid scooping out rice, tahini, white miso & lemon juice) and blending till smooth. NOTE: let your stock from soup cool for a few minutes in the blender before blending with other ingredients.
- Remove pot from the heat once it's ready and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
- Give your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!
Notes
- Add pepper to taste; approximately one teaspoon enhances the soup's flavor without overpowering.
- Dill is preferred for garnish but fresh parsley can be used if dill is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 5 | |
| Calories | 193kcal | 10% |
| Carbohydrates | 24.4g | 8% |
| Protein | 4.3g | 9% |
| Fat | 9.4g | 14% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 2.2g | 13% |
| Cholesterol | 24.4mg | 8% |
| Sodium | 423.3mg | 18% |
| Fiber | 3.1g | 12% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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