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Vegan Avgolemono (Creamy Greek Lemon & Rice Soup)


This vegan avgolemono is made with a creamy, lemony base, rice, chickpeas and veggies. It is so indulgent, comforting, and simple to make!

White wooden surface set with bowl of Vegan Avgolemono, sliced bread, and red pot.

Have you ever ever had avgolemono? I did as soon as, a few years in the past. It is a tremendous creamy, lemony Greek rice soup. Conventional avgolemono comprises hen, however there are many vegetarian variations. Additionally, surprisingly, this creamy soup is dairy-free. It is not egg-free although. That creamy base is made with tempered eggs.

I made a decision to see if I might replicate that wealthy, creaminess in a vegan avgolemono recipe. Effectively guess what? I discovered that my favourite dairy substitute, cashew cream, labored simply in addition to an egg substitute on this explicit dish!

This soup is thick, luscious, and comforting. And, frankly, I feel it is higher than the normal model. Let’s speak about the way it’s made!

Leap to:

Substances You will Want

  • Olive oil. One other high-heat oil may very well be substituted if wanted, comparable to corn, avocado, or canola oil. Olive oil will give your soup the very best taste although, so I extremely suggest utilizing it.
  • Carrots.
  • Celery.
  • Onion.
  • Garlic.
  • Vegetable broth. Any vegetable broth will do, however a hen fashion broth comparable to Edward & Son’s Not Chick’n or Higher Than Bouillon No Rooster base would work significantly properly, since conventional avgolemono is made with hen.
  • Rice. The recipe requires medium grain white rice, however you’ll be able to actually use nearly any selection, protecting in thoughts that brown rice will take longer to prepare dinner (and chances are you’ll want so as to add liquid to the pot because it reduces over time).
  • Chickpeas. We’re protecting issues easy and utilizing canned chickpeas.
  • Uncooked cashews. We’ll be soaking these in water and mixing them as much as create our creamy soup base. Ensure you’re shopping for uncooked cashews, and never roasted, which is able to make your soup style nutty.
  • Lemon juice. Use recent lemon juice! Lemon is the star taste of this soup, so do not wreck it through the use of the bottled stuff.
  • Kala namak. Kala namak is a wide range of salt that is excessive in sulfur, so it has an eggy taste. You will get it in Indian markets and on-line. This ingredient is completely non-obligatory — solely use it if you would like so as to add eggy taste to your soup.
  • Turmeric. Additionally non-obligatory! Use it if you would like to offer your soup a yellow hue, which might be equipped by the egg yolks in conventional avgolemono.
  • Recent dill. Dried dill will not do the job. Use recent!
  • Salt & pepper.

Tip: Some variations of avgolemono are made with orzo pasta as a substitute of rice. Be happy to offer {that a} strive with this recipe. You will in all probability have to shave a couple of minutes off the prepare dinner time, as orzo usually cooks a bit quicker than rice.

How It is Made

The next is an in depth picture tutorial on how one can make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Chopped celery, carrots, onion, and garlic cooking in a pot.

Warmth your olive oil in a big pot, then add diced carrots, celery, and onion. Sweat the greens for about ten minutes, till they soften. Stir in minced garlic and prepare dinner it briefly with the veggies.

Broth being poured into a pot of chickpeas, rice and vegetables.

Stir within the broth, rice, and chickpeas. Convey the soup to a boil, then decrease the warmth and let it simmer till the rice is absolutely cooked. This could take about twenty minutes.

Cashews and broth in a blender.

Whereas the soup cooks, place your soaked cashews right into a blender with some extra broth.

Cashew cream in a blender.

Mix the cashews and broth till the combination is easy and milky.

Cashew cream being poured into a pot of soup on the stove.

As soon as the soup has completed cooking, stir within the cashew combination. Proceed simmering the soup for a minute or two

Pot of Vegan Avgolemono with a napkin in the background.

Take the pot off of warmth, then stir within the lemon juice, kala namak and turmeric (in the event you’re utilizing them), and recent dill. Season the soup with salt and pepper to style.

Tip: It is a very thick soup! Be happy so as to add extra broth if you would like to skinny it bit.

Bowl of Vegan Avgolemono with a red pot in the background.

Your vegan avgolemono is able to take pleasure in. Seize a bowl and dig in!

Tip: This soup makes an important accompaniment to a few of my different favourite vegan Greek recipes, like vegan moussaka and vegan spanakopita.

Leftovers & Storage

Leftover vegan avgolemono will preserve in an hermetic container within the fridge for about three days, or within the freezer for about three months. The rice will proceed to suck up liquid because it sits. Add a little bit of broth or water if wanted if you reheat it.

Extra Vegan Soups

Like this recipe? If that’s the case, please cease again and go away me a evaluation and score under in the event you strive it! Additionally make sure to comply with me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!

Bowl of Vegan Avgolemono with spoon.

Vegan Avgolemono (Creamy Greek Lemon & Rice Soup)

This vegan avgolemono is made with a creamy, lemony base, rice, chickpeas and veggies. It is so indulgent, comforting, and simple to make!

Complete Time 4 hours 40 minutes

Substances

  • 2
    tablespoons
    olive oil
  • 2
    medium carrots,
    diced
  • 2
    medium celery stalks,
    diced
  • 1
    medium onion,
    diced
  • 3
    garlic cloves,
    minced
  • 7
    cups
    vegetable broth,
    divieded
  • 1
    cup
    medium grain white rice
    (Notice 1)
  • 1
    (15 ounce/425 gram) can
    chickpeas,
    drained and rinsed
  • ½
    cup
    uncooked cashews,
    soaked in water 4 to eight hours, drained and rinsed
  • ¼
    cup
    lemon juice
  • Kala namak,
    to style (non-obligatory, for eggy taste – Notice 2)
  • Pinch
    turmeric
    (non-obligatory, for yellow colour)
  • ¼
    cup
    recent dill,
    finely chopped
  • Salt and pepper,
    to style

Directions

  1. Coat the underside of a giant pot with the olive oil and place it over medium warmth. As soon as the oil is scorching, add the carrots, celery, and onion. Sweat the greens for about 10 minutes, stirring them often, till they start to melt.

  2. Stir within the garlic and prepare dinner it with the greens for about 1 minute, till it turns into very aromatic.

  3. Stir in 6 cups of the broth, together with the rice and chickpeas. Increase the warmth and convey the broth to a boil, then decrease the warmth and let the soup simmer, uncovered, till the rice is tender, about 20 minutes. Put together the cashew cream within the meantime.

  4. Whereas the soup simmers, put together the cashew cream by inserting the remaining cup of broth right into a blender, together with the cashews. Mix till the combination is easy.

  5. When the rice is absolutely cooked, stir the cashew cream into the soup. Proceed simmering the soup for an additional minute or two, simply to warmth up the cashew cream that you just simply added.

  6. Take away the pot from warmth. Stir within the lemon juice, kala namak (if utilizing), turmeric (if utilizing), and dill. Season the soup with salt and pepper to style.

Recipe Notes

  1. You may substitute one other number of rice if most popular, however the simmer time might differ. Brown rice specifically takes for much longer to prepare dinner. You may additionally want so as to add extra liquid, as it would scale back extra throughout the lengthy cooking interval.
  2. Kala namak has a really robust taste, so add it sparingly. Begin with a couple of quarter teaspoon and go from there.

Vitamin Details

Vegan Avgolemono (Creamy Greek Lemon & Rice Soup)

Quantity Per Serving (1.5 cups)

Energy 290
Energy from Fats 90

% Every day Worth*

Fats 10g15%

Saturated Fats 2g10%

Polyunsaturated Fats 2g

Monounsaturated Fats 6g

Sodium 1128mg47%

Potassium 335mg10%

Carbohydrates 44g15%

Fiber 4g16%

Sugar 6g7%

Protein 7g14%

Vitamin A 4200IU84%

Vitamin C 9mg11%

Calcium 48mg5%

Iron 2mg11%

* % Every day Values are based mostly on a 2000 calorie eating regimen.



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