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.
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
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:
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.
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!