I feel so guilty posting this recipe but so happy all at the same time! I couldn’t go much longer wondering if my favourite Greek soup could be transformed Vegan, and guess what? It can be and damn baby, it is gooood!!
I must admit, Andrew still asks me to make this soup as traditionally done and since we do still eat eggs occasionally I am totally ok with that. I have mentioned to you all before that I am not Vegan. I am not Veggie. I am not anything. I eat what my body asks for and most of the time that is plant-based, nourishing foods. The foods I eat make me feel good, help keep my nourished and strong, so at the end of the day that makes me happy. Suffering with Bulimia for so long really opened my eyes to new ways of loving and appreciating food and I can’t bring myself to add Vegan or Vegetarian to the mix right now. Why? Well, I am afraid that would trigger restriction in my heart and that really frightens me.
Fear Not. Food is your Friend.
That is my motto and I want you all to believe it. Food is truly your friend and this recipe is here to serve as that reminder. Here we have a hearty soup made with vegetables and Dainty Long Grain Rice. Most people opt for brown pasta these days, or even no carbs at all! Using rice is this recipe is the right way to go, it makes it more creamy, rich and warming – perfect for this time of year!
The flavours is this soup are simply perfect. The lemon really ties everything together and allows more room for spicy heat from black pepper – an absolute must in this dish. The creaminess from the rice and miso really marries the soup while the miso and nutritional yeast adds a certain earthiness and warning effect. All in all, this soup is well balanced, filled with flavour and really easy to whip up when you’re in a pinch!
Avgolemono is perfect for snuggling up next to the fire, is a great weekend warmer and if you’re Greek it is perfect for showing your family members how little changes can have large impact! Turning a vegetarian recipe into a full blown vegetable recipe is really satisfying and I know it will inspire your guests too.
Thank you all for popping in, I know you will all enjoy this soup!
What is your favourite soup to enjoy this time of year? Is there a recipe you’ve been trying to “Veganize”? I love hearing about how you try and incorporate more plant based diet recipes into your day, it really inspires me!
Love from Your Greek Food Goddess XOX
- For the Soup:
- 2 tbsp extra virgin olive oil
- 1 1/2 cups sweet white onion, finely chopped
- 1 cup celery stalk, finely chopped
- 1 1/2 cups carrot, finely chopped or cut into 1/2 inch rounds
- 2 cloves garlic, crushed
- 2 vegetable stock cubes, organic, no added salt
- 5-6 cups hot water
- 1 tbsp nutritional yeast
- 1 tbsp tamari or soy sauce
- 3/4 -1 cup uncooked long grain rice – I used the brand DAINTY
- season to taste
- 1/4 cup fresh parsley or dill, finely chopped
- For the Avgolemono:
- 2 tbsp. tahini
- 2 tbsp white miso paste
- 1/3 cup lemon juice, freshly squeezed
- 2 cups stock from soup
- finely chopped parsley or dill – I would normally use dill but I did not have any left!
- Into a large stock pot add your olive oil, onions, carrots, celery and garlic. Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don’t want the vegetables to develop any colour, just want them translucent and soft.
- Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.
- Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with lid on or until your rice is cooked.
- While your soup is cooking prepare your Miso Tahini Lemon Sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.
- If your rice is ready you can remove the pot from the heat and begin stirring in your lemon sauce. Continue stirring till well combined. Add your fresh dill or parsley and stir just once more.
- Give your soup a little taste test then add necessary seasoning.
- NOTE: I love adding loads of pepper, so I went with about 1 tsp!
- Enjoy hot with more fresh parsley or dill!
- NOTE: dill is my preference but I did not have any left in my fridge!
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