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Vegan Greek Lemon Orzo Soup

Vegan Avgolemono Soup (Greek Lemon Orzo Soup)

This rich creamy, lemony 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!
4.72 from 7 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Soup, Soups
Cuisine Fusion, Greek

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
  • ½ 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)
  • ¼ cup fresh dill, finely chopped, heaping
  • 3-4 cups baby spinach, chopped
  • 2 tbsp nutritional yeast
  • ¾ cup un-cooked orzo (use arborio rice for a gluten-free option)
  • 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.
  • Add in the mashed chickpeas, broth, and nutritional yeast and bring to a boil. Add the orzo, lower the heat and simmer for about 10 minutes. If you are using a different rice, check the cooking time as they can vary.
  • 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!
Tried this recipe?Let us know how it was!