This rich creamy, lemony Vegan Greek Lemon Orzo Soup is the perfect Greek vegan appetizer or lunch item. It’s one of the most requested soups from my friends and family. It is made using just one pot, and you have to try it!
This Vegan Greek Lemon Orzo Soup has been so highly requested by my family and friends that I’ve been making it in double batches! Vegan soup does not have to be boring or leave you feeling hungry. So incredibly satisfying, flavourful, and packed with protein, this plant-based soup will be your new favorite lunch or Greek appetizer!
What is avgolemono made of?
Avgolemono is traditionally made with beaten eggs, fresh lemon juice, and hot broth or chicken stock. For this recipe, we veganized it by subbing in rich and creamy tahini and the salt tangy miso.
Can I substitute arborio for orzo?
Arborio is the most ideal substitute for orzo since the structure and shape are so similar. Another rice can be substituted, but it won’t be exactly the same. If you are substituting the rice just make sure to check the cooking time as that can vary.
Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
- 1 large white onion, diced
- 2 tbsp extra virgin olive oil
- 2 large carrots, diced
- 2 ribs celery, diced
- 3 large cloves minced garlic
- 1/2 tbsp italian spice blend (dried oregano can be substituted)
- 1 14oz can chickpeas, rinsed, drained and lightly mashed (you can leave them un-mashed if you prefer. But I find they absorb the flavour best when lightly mashed)
- 4 cups chickenless stock or vegetable broth
- 1-2 cups hot water (start with one and see if you need to add more)
- 1/4 cup fresh dill, finely chopped, heaping
- 3-4 cups baby spinach, chopped
- 2 tbsp nutritional yeast
- 3/4 cup un-cooked orzo rice (another rice would work if you don't have orzo, I've used arborio rice and it turned out beautifully!)
- salt and pepper to taste
For the Vegan Avgolemono:
- Juice of 1 large lemon
- 2 tbsp tahini (I've left this out due to an allergy and it still tasted delicious)
- 2 tbsp broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce or tamari
- In a large stock pot add your olive oil, onions, carrots, and celery. Cook on low heat for about 8 mins. Add in your minced garlic and italian seasoning and cook for another minute. Stir regularly to make sure they don't stick to the pan and burn.
- While the rice is cooking, make your vegan avgolemono by mixing all ingredients together in a bowl. (tahini, lemon juice, broth, white miso, and soy sauce.)
- Once the rice is al dente, add in the avgolemono mixture, spinach and dill and simmer for about another 3 minutes.
- Add salt and pepper to taste, serve with your favourite bread and enjoy!