Vegan Avgolemono Soup Food

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VEGAN AVGOLEMONO SOUP



Vegan Avgolemono Soup image

This vegan avgolemono soup is a plant-based version of traditional Greek Easter soup. It's made with lots of lemon, rice or orzo, and dill. It's bright and hearty, and it tastes even better after a day or two in the fridge!

Provided by Gena Hamshaw

Categories     Appetizer     side     Soup     starter

Time 1h5m

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
1 stalk celery, chopped
2 cloves garlic, minced
3/4 cup long-grain white or brown rice ((135g; substitute 2/3 cup/120g orzo))
7-8 cups vegan chicken-style broth ((1.65-1.9L; see recipe instructions))
1/4 teaspoon fine sea salt
1/4 cup freshly squeezed lemon juice (60mL)
1 1/2 tablespoons white miso ((22g))
2 tablespoons tahini ((30g))
3 tablespoons nutritional yeast powder ((24g))
1/3 cup packed, chopped fresh dill ((7g))
freshly ground black pepper, to taste

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook the vegetables for 8 minutes, or until the carrots are tender. Add the garlic and for one more minute, stirring constantly.
  • Add the rice to the pot. Swirl it around for a minute to toast it, then add 7 cups (1.65L) of the broth and the salt. Bring the mixture to a boil and turn the heat to low. Cover and simmer the soup for 25 minutes if using white rice or orzo. Simmer for 40 minutes if using brown rice, or until the rice is tender.
  • In a small mixing bowl, whisk together the lemon juice, miso, tahini, nutritional yeast, and 1/4 cup of hot broth from the soup. Add this slurry back to the soup. Stir well. Next, stir in the dill.
  • Simmer the soup, uncovered, for a few more minutes. If the soup is too thick for your liking, add the additional 1 cup/240mL broth. Taste the soup and adjust the salt and lemon as needed. Add freshly ground black pepper to taste. Serve

FENNEL AVGOLEMONO SOUP



Fennel Avgolemono Soup image

This recipe is from Gourmet magazine's very interesting November 1990 article about fennel. Fennel stimulates the appetite, refreshes the palate, and aids the digestion. It also contains few calories. Fennel is a member of the carrot family. It is also a 'cousin' of parsley and dill. It adds an interesting flavour twist to a classic Greek recipe.

Provided by Chef Regina V. Smith

Categories     < 60 Mins

Time 40m

Yield 7 cups, 6 serving(s)

Number Of Ingredients 7

1 (1/2 lb) fennel bulb, trimmed and cut lengthwise into julienne strips (about 1 1/2 cups)
3 tablespoons fennel leaves, minced
2 shallots, minced
1 1/2 tablespoons unsalted butter
6 cups chicken broth
1/2 cup fresh lemon juice
2 large egg yolks

Steps:

  • In a large heavy saucepan cook the julienned fennel and the shallots in the butter over moderately low heat, stirring occassionally, for 5 minutes. Add the chicken broth and bring to a boil. Simmer the mixture, covered for 15 minutes or until the fennel is just tender but not soft, and remove the pan from the heat.
  • In a heatproof bowl whisk together the lemon juice and the yolks. Whisk 1 cup of the soup liquid, a little at a time, into the yolk mixture. Add yolk mixture to the soup, whisking.
  • Return soup to the stove and reheat over low heat, stirring constantly.
  • Stir in the minced fennel leaves just prior to serving.

Nutrition Facts : Calories 103.7, Fat 5.9, SaturatedFat 2.8, Cholesterol 69.1, Sodium 770.3, Carbohydrate 6.4, Fiber 1.2, Sugar 1.2, Protein 6.6

VEGETARIAN AVGOLEMONO SOUP



Vegetarian Avgolemono Soup image

This is a wonderful recipe for a hearty, yet refreshing, lemon orzo soup. Comes together quickly and makes for a very flavorful dinner! We eat it by itself with some crackers but it would be lovely to accompany a Greek leg of lamb.

Provided by IEatWhatILike

Categories     World Cuisine Recipes     European     Greek

Time 1h40m

Yield 8

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

Steps:

  • Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
  • Add water and bring to a boil. Cook for at least 1 hour, or longer for a more flavorful broth.
  • Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
  • Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
  • Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 27.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 80.9 mg, Sugar 4.1 g

VEGETARIAN GREEK AVGOLEMONO SOUP



Vegetarian Greek Avgolemono Soup image

This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious.

Provided by Jamie Lang

Time 1h10m

Yield 8

Number Of Ingredients 7

8 cups water
1 pound leeks, white and light green parts only, chopped
2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
⅔ cup uncooked jasmine rice
4 large eggs
6 tablespoons lemon juice, or more to taste
1 tablespoon chopped fresh dill

Steps:

  • Combine water, leeks, and vegetable base in a Dutch oven; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add rice. Cook at a simmer, stirring often to make sure rice doesn't stick to the bottom, until rice is tender and cooked through, 30 to 45 minutes. Remove from the heat.
  • Beat eggs and 6 tablespoons lemon juice together in a medium bowl until combined. Ladle some hot broth from the pot and pour it slowly into the egg mixture, whisking while pouring. Add one more ladle of broth and whisk to combine. Pour the egg mixture into the soup and stir to combine.
  • Ladle soup into bowls and garnish with dill.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 22.9 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 691.1 mg, Sugar 2.7 g

VEGAN AVGOLEMONO SOUP



Vegan Avgolemono Soup image

This Creamy Vegan Lemon Rice (Avgolemono) Soup is a cozy fall soup recipe that is healthy and plant based. Filling vegetarian meal prep lunches or make ahead meals! Its loaded with veggies and has a bright refreshing lemony broth, without eggs!

Provided by The Herbeevore

Categories     Lunch     Soup

Time 50m

Number Of Ingredients 14

1/2 cup cashews
1/ cup arborio rice (uncooked)
1 cup white rice (uncooked, see not below for using cooked rice)
1 tbsp olive oil
1 sweet onion
4 cloves garlic
3 carrots
3 jarred roasted red peppers (about 1 cup chopped)
1 cup fresh spinach (fresh)
8 cups No-Salt-Added Vegetable Stock
3 lemons (zest and juice)
1 teaspoon salt
1/2 teaspoon freshly ground Tellicherry Black Pepper
2 tablespoons dill

Steps:

  • Begin by soaking the cashews in hot water. Place the 1/2 cup of nuts in about 1 cup of boiling water, and soak for 1 hour. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside.
  • Heat the olive oil in a large soup pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes. Dice the roasted red pepper and add to the pot. Add the 8 cups of vegetable stock, and the white and arborio rice to the pot and simmer for 45 minutes, stirring occasionally.
  • Once the rice is cooked and the soup thickens, stir in the spinach and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper and fresh dill to the top!

Nutrition Facts : Calories 272 kcal, Carbohydrate 47 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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