Vegetarian Avgolemono Soup Recipes

VEGETARIAN AVGOLEMONO SOUP

Vegetarian Avgolemono Soup image

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

Ingredients

2 tablespoons extra virgin olive oil
4 large carrots, chopped
5 stalks celery, chopped
1 large onion, chopped
8 cups water
1 cup orzo
3 large eggs
2 medium lemons, juiced
salt and ground black pepper to taste

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

Vegetarian Greek Avgolemono Soup image

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

Ingredients

8 cups water
1 pound leeks, white and light green parts only, chopped
2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base)
⅔ cup uncooked jasmine rice
4 large eggs
6 tablespoons lemon juice, or more to taste
1 tablespoon chopped fresh dill

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

Vegan Avgolemono Soup image

A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity.

Provided by mandilovell

Categories Greek

Time 40m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 quart vegetable broth
1/4 cup long-grain white rice
3 tablespoons nutritional yeast flakes (optional)
2 teaspoons tamari (optional)
1 cup unsweetened soymilk or 1 cup unsweetened almond milk
2 tablespoons cornstarch
1/4 teaspoon turmeric
1/3 cup finely chopped chicken-style seitan (homemade or storebought)
2 tablespoons vegan margarine or 2 tablespoons extra virgin olive oil
1/4-1/3 cup fresh lemon juice (use 1/4, then test for tartness, and add more if necessary)
1 small lemons, zest of or 1/2 large lemon, zest of
1/4 cup chopped fresh parsley
salt and pepper (about 1/2 to 1 tsp of salt, and 1/4 to 1/2 tsp of pepper)
fresh dill (to garnish) (optional)

Steps:

Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
Add parsley, salt, and pepper to taste. Stir well.
Serve with some freshly snipped dill, if desired. This recipe will double well.

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