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Vegan Avgolemono

🍋 Transform the classic Greek egg-lemon soup into a creamy vegan delight with this authentic Vegan Avgolemono recipe. Featuring tangy lemon, hearty rice, and a silky tahini-miso base, this one-pot wonder delivers all the traditional flavors without any animal products.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 -5
Calories: 193 kcal
Course: Soup
Cuisine: Vegan

Ingredients

For the Soup:
  • 2 tbsp extra virgin olive oil
  • 1 1/2 cups sweet white onion finely chopped
  • 1 cup celery stalk finely chopped (optional)
  • 1 1/2 cups carrot finely chopped or cut into 1/2 inch rounds (optional)
  • 2 cloves garlic crushed
  • 2 vegetable stock cubes (or 2 tbsp vegetable stock paste) organic, no added salt
  • 6-7 cups hot water
  • 1 tbsp nutritional yeast
  • 1 tbsp tamari or soy sauce
  • 3/4 -1 cup uncooked Brown Jasmine Rice - Lundberg Farms or other rice of your choice (i.e. basmati)
  • season to taste
  • 1/4 cup fresh parsley or dill finely chopped
For the Avgolemono:
  • 2 tbsp. Tahini
  • 2 tbsp White miso paste
  • 3/4 cup lemon juice freshly squeezed
  • 2 cups stock from soup
Garnish:
  • finely chopped dill or parsley

Instructions

    Cup of Yum
  1. 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.
  2. Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
  3. 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.
  4. 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.
  5. 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.
  6. Give your soup a little taste test then add necessary seasoning. Enjoy hot with more fresh parsley or dill!

Notes

  • NOTE: I love adding loads of pepper, so I went with about 1 tsp!
  • NOTE: dill is my preference but I did not have any left in my fridge!

Nutrition Information

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 Cholesterol 24.4mg (8%) Sodium 423.3mg (18%) Fiber 3.1g (12%) Sugar 5.5g (11%)

Nutrition Facts

Serving: 4-5

Amount Per Serving

Calories 193

% 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.