VEGAN AVGOLEMONO SOUP
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
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
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
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
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
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
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
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
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
Time 50m
Number Of Ingredients 14
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
More about "vegan avgolemono soup food"
VEGETARIAN AVGOLEMONO SOUP - SWEET RECIPEAS
From sweetrecipeas.com
Estimated Reading Time 2 mins
- Bring 8 cups of stock to a boil in a 4-qt. saucepan over high heat. If you are adding the meatless chick's strips then use 12 cups of stock.
- Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
- Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot.
AVGOLEMONO SOUP [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
Cuisine Greek, MediterraneanTotal Time 20 minsCategory Lunch, Dinner, SoupCalories 313 per serving
- Add lemon juice, tahini, dairy free yoghurt (plain), and vegetable broth to your food processor or blender. Process until there aren't any clumps. You really want a smoothie-like texture. Set this Avgolemono sauce aside.
- Heat olive oil in a pot. Add onions, garlic, vegan chicken cubes, celery, and carrots. Saute for around 4 minutes, then add vegetable broth and rice season with a pinch salt and pepper. Let simmer on medium heat for 5 minutes more.
- Now it is time to temper the sauce you prepared in step 1. This something you might know from traditional methods, just carefully mix 1/2 cup of hot broth from your soup in a bowl with the Avgolemono sauce and then add it back to the pot, while removing your soup from heat. Serve in bowls, garnish with fresh parsley on top.
VEGAN GREEK LEMON RICE SOUP | FOODBYMARIA
From foodbymaria.com
Reviews 87Calories 193 per servingCategory Soup
- 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 and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.
LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO) - THE …
From simple-veganista.com
5/5 (72)Total Time 30 minsCategory SoupCalories 302 per serving
- Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
- Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
- Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
- Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.
30 COMFORTING GLUTEN FREE VEGAN SOUP RECIPES ... - THE ...
From theprettybee.com
Reviews 22Estimated Reading Time 7 mins
LEMON RICE SOUP (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
Reviews 15Calories 312 per servingCategory Soup
- Heat a large soup pot over medium. Add butter and onion and sauté for 5-7 minutes, stirring often, until translucent.
- Meanwhile, add cannellini beans and one cup of vegetable broth to a blender. Blend until smooth and creamy.
- Add remaining 5 cups of broth, 2 tbsp lemon juice, puréed beans, rice, salt, pepper and bay leaves to pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes until rice is almost tender.
BEST AVGOLEMONO SOUP RECIPE - HOW TO AVGOLEMONO SOUP
From delish.com
Total Time 45 mins
GREEK LEMON RICE SOUP - GOURMANDELLE
From gourmandelle.com
Estimated Reading Time 4 mins
- Add chopped onion, carrots and celery. Saute, stirring occasionally, for about 5 minutes until the veggies are softer.
VEGAN GREEK LEMON SOUP | AVGOLEMONO - BEST SERVED VEGAN
From bestservedvegan.com
5/5 (6)Total Time 1 hrCategory SoupCalories 210 per serving
- Add the white part of the green onions, carrots, celery, and salt to the pot. Let them sweat for 10 minutes.
- After 10 minutes, add water, Better Than Bouillon, white pepper, and green part of green onions to the pot. Bring to a boil.
- Once the broth boils, reduce the heat to medium and add the lemon peel, thyme, dill, and bay leaf. You will remove the herbs and lemon peel before adding the orzo, so if you have a loose leaf tea bag or cheesecloth to make a makeshift bag (see notes), it will be much easier to remove them later. Place the lid half on half off to allow some steam to escape. Allow the flavors to cook together for 8 minutes for a tasty broth base.
GREEK AVGOLEMONO SOUP (EGG-LEMON CHICKEN SOUP) - REAL ...
From realgreekrecipes.com
4.2/5 (41)Category Main Course, SoupCuisine GreekCalories 620 per serving
- In a large stockpot add the chicken and cover with 4 liters of water. Bring to a boil over high heat.
- Remove chicken from stockpot and set aside to cool. Then pass the stock through a mesh strainer to remove any small bones.
VEGAN AVGOLEMONO - SHAPE
From shape.com
Calories 329 per serving
- Saute shallots, carrots, and garlic in oil until shallots are translucent, about 7 to 10 minutes. Add broth, rice, and salt, and bring to a boil. Lower to a simmer and cook 30 to 35 minutes until rice is cooked through.
- Whisk together miso, tahini, and lemon juice. Add mixture to soup, whisking, until blended. Top with nutritional yeast and dill.
AVGOLEMONO SOUP RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SoupServings 4Total Time 20 mins
GREEK AVGOLEMONO SOUP RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine GreekCategory Soups & StewsServings 8Calories 144 per serving
VEGAN AVGOLEMONO - GREEK EASTER LEMON SOUP - BLOGGER
From gggiraffe.blogspot.com
Estimated Reading Time 3 mins
EFFORTLESS VEGAN AVGOLEMONO SOUP: A GREEK CARROT AND LEEK ...
From delishably.com
Estimated Reading Time 4 mins
GRAIN FREE AVGOLEMONO SOUP (KETO, WHOLE30) - OUR SALTY KITCHEN
From oursaltykitchen.com
Cuisine GreekTotal Time 50 minsCategory SoupCalories 442 per serving
VEGAN AVGOLEMONO SOUP (GREEK LEMON ORZO SOUP) - VEGAN …
From vegancocotte.com
Reviews 43Calories 340 per servingCategory Soup
GREEK LEMON CHICKEN SOUP (KOTOSOUPA WITH AVGOLEMONO SAUCE ...
From vickisgreekrecipes.com
5/5 (2)Category RecipesCuisine GreekTotal Time 1 hr 30 mins
LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO) - RUNNING ON ...
LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO) – HAPPY TREATS ...
From happytreatsonline.com
LEMON RICE SOUP RECIPE VEGAN - SIMPLE CHEF RECIPE
From simplechefrecipe.com
VEGAN AVGOLEMONO SOUP - PINTEREST.CA
From pinterest.ca
LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO) - THE SIMPLE ...
From pinterest.ca
CREAMY VEGAN GREEK LEMON RICE SOUP (AVGOLEMONO) | RECIPE CART
From getrecipecart.com
AVGOLEMONO GREEK SOUP – COMFORTABLY VEGAN
From comfortablyvegan.com
VEGETARIAN AVGOLEMONO SOUP RECIPES
From tfrecipes.com
AVGOLEMONO - EPI FOOD
From epi-food.com
33 LOW-CALORIE VEGAN MEALS – SKINNY SPATULA
From skinnyspatula.com
LEMON RICE AVGOLEMONO SOUP [VEGAN ... - PLANTFULL KITCHEN
From plantfullkitchen.com
VEGAN AVGOLEMONO RECIPES
From tfrecipes.com
HEARTY GREEK MUSHROOM SOUP - OLIVE TOMATO
From olivetomato.com
VEGAN AVGOLEMONO - HEALTHY VEGAN RECIPES - HAPPYCOW
From happycow.net
VEGAN AVGOLEMONO SOUP | RECIPE | WHOLE FOOD RECIPES ...
From pinterest.com
VEGAN LEMON CHICKPEA ORZO SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN AVGOLEMONO (GREEK EASTER SOUP WITH LEMON) - FOOD NEWS
From foodnewsnews.com
EASY PEASY VEGAN RECIPES
From vegancocotte.com
LEMON CHICKPEA ORZO SOUP (VEGAN AVOGOLEMONO) | VEGAN SOUP ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love