Experience the bold flavors of Greece with this delicious Vegan Greek Lemon Orzo Soup (Avgolemono Soup). This rich, creamy and lemony soup is the perfect vegan appetizer or lunch option. It’s a crowd-pleaser that’s easy to make and only requires one pot. Trust me, once you try it, it will become one of your most requested recipes from friends and family.
This Vegan 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” translates to “egg-lemon” in Greek. As the name suggests, it is a traditional Greek soup made with beaten eggs and fresh lemon juice. While it is typically made with chicken broth or stock. This Veganized Vegan Greek Lemon Orzo Soup recipe swaps in rich and creamy tahini and salt tangy miso to create a delicious vegan version of the classic dish. Perfect as a vegan appetizer or lunch item, this one-pot recipe is sure to please!
Can I substitute arborio for orzo in this vegan Greek lemon orzo soup recipe?
While Arborio is a suitable substitute for orzo in terms of its structure and shape, it will not yield the same exact result. It’s important to note that cooking times may also vary when using a different type of rice. If you choose to use Arborio, make sure to adjust the cooking time accordingly. To ensure the rice is cooked to perfection in this delicious vegan lemon orzo soup.
How to make Vegan Greek Lemon Orzo Soup (Avgolemono Soup) vegan:
To make this traditional Greek dish vegan, we substitute the chicken broth with vegetable broth and the eggs with a combination of tahini and miso for a rich and creamy texture. This recipe is easy to make and can be prepared in just one pot, making it a perfect vegan option for a comforting and hearty meal.
Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
Ingredients
- 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
Instructions
- 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!
Notes
This is definitely one of my favourite soups ever!! I love when my daughter makes it for us when we visit! I know- we’re spoiled! But it’s all good AND healthy!!
SO happy you loved it!! Yes, it’s healthy and delicious!
This soup is so delicious and tangy! Sprinkle a little parm on top and thank me later 😚 👌
Thank you so much for trying this! And the vegan parm is always a great addition!