Creamy Vegan Greek Lemon Rice Soup


15 minutes


40 minutes



My favourite Greek soup has turned vegan and it’s one of my favs. This Greek Lemon Rice Soup is super creamy, authentic, easy, and can be whipped up in one pot. I promise, you’ll love this one. Andrew loves the traditional non-vegan version of this soup, so I’ll make it for him on occasion when we have eggs. As I’ve mentioned before, I eat what my body asks for and most of the time that’s plant-based, but sometimes I steer off that track a bit for things like this. Because food is your friend and you should eat what makes you happy and that your body loves.

I teamed up with Lundberg Family Farms to share this authentic and easy recipe for my Greek Lemon Rice Soup  because it’s seriously one of my favs that reminds me of home and growing up. Most people will opt for brown pasta for recipes like this, or no carbs, but the rice I find really makes it creamy, warming and hearty. Perfect as we head into fall.

Close up of lemon in Greek Lemon Rice Soup.

The Flavours of My Greek Lemon Rice Soup

The flavours of this soup are perfect in my opinion because the lemon really ties everything together and allows more room for spicy heat from the black pepper to shine through. The creaminess from the rice and miso really marries the soup while the miso and nutritional yeast adds a certain earthiness and warmth. All in all, this soup is loaded with flavours that are well balanced, and it’s super creamy. Plus, an easy to make in an instant soup is always a go-to.

Traditionally they call this soup Avgolemono, and it’s perfect to make up for meal prep or to snuggle up in front of the fire with on a crisp fall evening. As you know, my Greek roots are something I’m very proud of and I love to make vegan twists to traditional recipes I had growing up because it allows me to show my family that it’s possible to have a flavourful traditional meal made slightly different to make it vegan.

Check out some of my other Greek

recipes here

Lemon Rice Soup sitting in bowl on counter.

About Lundberg Family Farms

For this recipe I teamed up with Lundberg for National Rice Month (September). Lundberg doesn’t just grow your conventional rice, but their rice is 100% non-GMO, and much of it is certified organic and eco-farmed. I love that Lundberg creates products with our environment at the top of their minds. They make sure to treat soil, air and water as the important resources that they are and are delicate with nature.

Lundberg has a large array of bagged rices to choose from that are great for creamy authentic easy soups like this Greek Lemon Rice Soup, served for special family meals, entertaining friends and everything in between. They can also be used for other rice dishes you may have in mind like these ones I’ve made in the past:

A spoonful of Greek lemon rice soup.

Lundberg also makes products like a ready to heat line of rices that you can whip up in an instant when you’re in a rush, to yummy and flavourful sides like their Cilantro & Lime Rice. Their products should be a staple in your pantry to grab and throw into recipes like this one, eat as a side or to top with your fav curry. For this recipe though I used their Organic Brown Jasmine Rice, which is organic, vegan and 100% whole grain. This rice is super aromatic and fills your kitchen with a yummy smell when cooking. It’s a delicate long grain blend that is perfect to incorporate into special meals.

There is seriously nothing more sentimental to me than making this recipe. The smells and flavours remind me of when I was a kid when we would eat this soup every Friday. NO JOKE! I actually had this every Friday and it was my favourite. Although it’s traditionally made with chicken and eggs, you can easily make a flavourful vegan version in an instant that’s just as creamy and yummy. You won’t even be able to tell the difference.

Pinterest pin of vegan lemon rice soup on counter.


Creamy Vegan Greek Lemon Rice Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-5
  • Category: Soup
  • Cuisine: Vegan


This Creamy Vegan Greek Lemon Rice Soup can be whipped up in an instant and it’s super authentic and easy. One of my fav vegan soups!


For the Soup:

2 tbsp extra virgin olive oil

1 1/2 cups sweet white onion, finely chopped

1 cup celery stalk, finely chopped (optional)

1 1/2 cups carrot, finely chopped or cut into 1/2 inch rounds (optional)

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 Brown Jasmine Rice – Lundberg Farms

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. Enjoy hot with more fresh parsley or dill!


NOTE: I love adding loads of pepper, so I went with about 1 tsp!

NOTE: dill is my preference but I did not have any left in my fridge!

What dishes remind you of your childhood? Share below!
katerina tsimourtos

Every Greek kid ate this on repeat growing up. I made this today and shared it with my folks who LOVED it! That to me is the ultimate test, and this vegan version of Avgolemono passed with flying colours! Well done on capturing love in a bowl Maria xx

Thank you so much for the love Katerina!!!! So glad you to hear that not only you loved it but your parents did too!

Ashley Rockhill

I absolutely love all things lemon and tahini so I wanted to give this a try. I have to admit, I’ve never had the original soup, but I love most Greek foods and figured it would be a winner. I was not wrong!

The only thing I changed was using wild rice instead of brown rice, but that’s merely because I prefer the texture of wild rice in soup.

I had some leftovers and the next day I was figuring out what to do with one lone Beyond Meat sausage that was left and decided to add it into the soup and it was a great addition. This soup is so light and lemony that it’s really versatile and is making its way into a standard recipe rotation

Hey Ashley!!!! So glad you loved this recipe. It’s one of my favourites!!! Thanks for sharing your add-ins, the BM sounds brilliant for the next day!

Alexis M.

This recipe is fantastic! Full of flavor, very satisfying.

The one thing I’ll offer is that if you do not intend to eat it all right away, I’d keep the rice separately. My rice ended up absorbing all the moisture and it was more like a thick rice stew. Still delicious though!

Yes, this always happens! That is actually how some Greeks love eating it afterwards but this is a great type for anyone who may not like it that way!!!

Maria xxx


Loved this so so much, was easy to make and tastes so well rounded that I couldn’t tell that it wasn’t chicken stock. I put a whole lemon and a lot of chilli flakes which made it even more perfect. Thanks so much for sharing this, Maria!

Hey Claire!! You’re so welcome. You did the right thing by adding loads of lemon, always a game changer!!! So glad you liked it!

Cheryl Jackson

Looks delicious! Do you think it would freeze well?

I think so! I would maybe freeze the rice separate from the soup? There’s no harm in trying but if I am being completely honest there is never any left after I make it so I have never frozen it!

Maria x


Just made this Lemon Soup 👍🏼👍🏼👍🏼 Will make again… even better a day or two later!

Thank yu so much Robin! I love this soup so much. Glad you do too!

I saw this recipe on Instagram and was instantly drawn to the beautiful photos. The asian ingredients in a classic greek dish intrigued me even more! I LOVE lemon flavored everything and knew this soup was a must try. The recipe was super easy to follow and took less than an hour to make. There was so much umami and depth to such a light noted soup. I can’t wait to make it again 🙂

Forgot to rate– 5 stars!

Thank you so much for the love Jessica!

So so glad you loved this recipe as much as we did! It’s seriously the best.

Elizabeth Johnson

I really love this soup! As soon as I saw it on Maria’s Instagram I knew I had to try it. It’s a nice combo of refreshing and comforting. Somehow still works as a fall soup, and probably a winter soup, and spring soup… (you get the idea)
Will be adding to my rotation for sure.

YESSS!!! Thank you so much for the Love Elizabeth!!! I love this soup sooo soo much.

Julia F

Did you mean 3/4 to 1 cup of rice, or 1 AND 3/4 cup rice?

Hello! I meant 3/4 to 1 cup of rice can be used. Typically when “-” is used in my recipes it just means it can be that or anything in between!

Maria x

Emily Schwanke

This soup is so yummy and refreshing! It’s really easy to make and the different flavors along with the dill are amazing.

Thank you so much for the love Emily. So glad you enjoyed this recipe! It’s one of our favourites.

Kenna Gray

My new favourite soup! I have been keeping my eyes peeled for a vegan version of this soup and this did not disappoint. I had everything for this except for the miso, but my SIL came through and lent me some – the miso makes all the difference! That salty umami comes through wonderfully and ties it all together. I’ll definitely be making this for friends and family. It’s also great leftover, when the rice absorbs all the flavours and the texture changes.

YESSS!! this makes me so happy! Thanks for the love beauty. So glad you enjoyed it and made sure to use the Miso!

Bella Donna

This pot of soup won’t last long because it is SO DELICIOUS. Thank you Maria.

Thank you so much Bella! this means a lot to us. It’s seriously such a favourite in our home!

Kendra Godwin

I cannot sing this soup enough praises! It was amazing! Warming, packed with flavor, filling yet not heavy. Plan on making this for a second time this week! I have been absolutely loving and so incredibly impressed with all the recipes I’ve tried from Food by Maria. She has made the transition to go meat free so much easier than I thought. Can’t wait to keep exploring her recipes!

Thank you so so so much Kendra! This means so much to us! We’re glad you loved this recipe as much as we do!


Made this and it was DELICIOUS! I want to try with Orzo next time – I made a non vegan version of the recipe with it and it worked super well. 10/10 will make again!!!

Hey Alice! Thanks so much for the love. This is great. Glad you will 100% make again!

I made this soup tonight and it was excellent. My husband was raving about it and we both went back for more!! Will definitely make again 🙂

Hey Heather! Thank you so much for the love! This makes me so happy!

This was absolutely delish!! I made a few alterations – my fiancé wanted more to it so I added shredded chicken which I felt was a great addition. I also used chicken stock (not cubes) and it turned out perfectly! Would definitely make this again.

Awesome, that is how Greeks traditionally make it. Glad you loved this!

Sandy Sexton

Made this soup last week and loved it. Such a great depth of flavor. Lots of dill to keep it fresh while the tahini + nutritional yeast give it a cheesy flavor. I served this with some homemade focaccia. So glad it’s soup season!

Yes!! This sounds amazing, you killed it! Thanks for the love, Sandy. You’re the best!


Lovely! So easy and makes a perfect conforting meal. Will make again!

I am so glad you enjoyed this, Sarah! Thanks for the love!

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