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!


Delightful! This delicious soup was both easy to make and super comforting. I will definitely make it again!

Thank you so so much for the love! So glad you enjoyed this, Sherala!


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!


Newly vegan here – trying out all kinds of recipes lately and Maria has my favorites without a doubt. I made this Greek Lemon soup last night and it was absolutely incredible. I think I was shocked by how much flavor the soup had. Perfect meal for a cold rainy evening. All three of us went back for a second serving!

I added a little bit more lemon juice (personal preference), salt and pepper, and topped with dill and parsley. Also! For those using an instant pot – I sautéed the base ingredients of the soup first and allowed the stock to come to a boil while still on the sauté setting. Added the rice, sealed it up, and manually set it for 7 minutes on high pressure. Stirred in the Tahini Miso Lemon sauce after and it was ready to go!

Thanks again Maria! Will definitely be making this one again.

Hey Olivia!!! So happy you love this recipe as much as we do. Also, extremely flattered that you love my recipes the love!! Grinning ear to ear! Please let us know what you make next xxx


THIS IS THE STUFF OF DREAMS! Creamy, lemony, comforting. This soups is going to be a staple in my home! Thank you, Maria!

YESSSS!!! Thank you so much for the love Karisa! This means a lot to us xx

LOVE! So happy to have found a stellar substitute for my grandmothers traditional soup. I didn’t have miso paste on hand so I substituted that with a bit mor tahini and soy sauce. I also undercooked the veggies so they’d have a bit more bite and cooked orzo separately and added it at the very end, instead of using rice. Just personal preference there ☺️
Thank you for this masterpiece!

You’re so welcome Kelsey! Thanks so much for the love. Glad we found something just as good as Yia Yia’s!


This lemon soup is the tastiest thing I’ve made in a longgg time!! Just thinking about it now my mouth is watering! The flavours are absolutely magical together!! I made this recipe 3 times in 2 weeks and I’m still not sick of it! I love using a wild rice in it for more texture, and I just toss in whatever veggies I have in my fridge. Thank you for all the love you put into your beautiful recipes, Maria! I can certainly taste it!!

Hey Alicia!! Thanks so much for the love and support on this recipe. It’s such a favourite of ours!!!


So I have to admit I’ve never used nutritional yeast in cooking before so don’t know what it would taste like, but I tried it without and this soup was amazing!! I even made it FODMAP free with no garlic and onion and it was so delicious! It’s really hard to get a good flavoured FODMAP free soup, but this was perfect! Thanks so much for the recipe, definitely making it again!

This makes me so happy, thanks so much, Amy! So glad you could make this work for you.


My daughter was sick one day and I asked her what she wanted to eat and she said Lemon Rice Soup. She’s vegan, but I have never made it without chicken. I hesitated in making this because my daughter is a great cook and picky about flavors. After making this, I brought it to her and after tasting it she only said one thing, “Save the recipe”. Says a LOT!!!

YESSSS!! Wow, Michelle, this makes me so happy! Thanks so much for the love and I hope your daughter is feeling better!


This soup is amazing! So far it’s become a weekly staple at my house this winter. Comes together quick and it soooo delicious.

YESS!!! Thanks so much for the love Laure!


This soup was so very delicious! It was so easy to make and everyone loved it! Can’t wait to make it again

Yas Ranasinghe

This soup was amazing! I loved the Avgolemono. Such a warming and delicious meal. I found the instructions about when to add the rice a bit unclear and ended up added the uncooked rice to the veggie mixture before blending it and had to fish it out (whoops!) – make sure you don’t do that haha. It also freezes well! Thanks so much for the recipe Maria!

You’re so welcome Yas, thanks so much for the love!

Jonah Laursen

This recipe was easy to make, inexpensive, and satisfyingly rich. We substituted regular brown rice, some of the carrots for parsnips, used lemon juice out of a bottle, and didn’t use any nootch. We also used a paste to make the broth and for convenience made the broth for the avgolemono separately. The recipe turned out great and kept well in the fridge. Time will tell if the portion we froze holds up, but I have no doubts that it will. I’ll definitely make this again!

Thanks so much for the love, Jonah! Also, these are great tips!


Loved this so much! Would use less rice but amazing.


This looks awesome… well, all does ;·)
Thanks for sharing all these nice recipes.
I got a quick question for you: the rice is brown. You just add it? There’s no need to soak it the night before?
I’m also greek and love food, vegan is been treating me too good these 4 years, so keep it up and give us moreeeee!!!

Happy 2020!

Hey Kat! I just added it, yes but you can absolutely soak after rinsing!


Great! Thanks ;·) I will try it today

Aleen LaPrelle

This soup is amazing!!! It’s so warming and flavorful!! Will definitely be making this often.

Thank you so much for the love Aleen! It’s a favourite here!

Maria Karagiannis

My husband is Greek and we both love his mom’s traditional avgolemono soup, but as we have both decided to eat more plant-based at home, we were thrilled to give this recipe a try! I can honestly say that it is now one of our favorite soups, and one that we keep regularly in rotation in our home. We love it!!

YESS!! Maria, this makes me so happy. Thank you so much for your love, I am grateful you both love this recipe as much as we doo!!!!

Krystyn Persaud

Loved the soup! The recipe is easy to follow – Its hearty, creamy and wonderful.

Jacqueline Lennon

so amazing, tastes just like the real thing i ate growing up
so easy and quick to make, i could have bowl after bowl!!

Will definitely be making this again

This makes me so happy, Jacqueline! Thanks so much for the love!

Krys Karp

So delicious and comforting 👌

Thank you so much Krys! Grateful you liked this as much as us!

Kayla Martinez

This soup was so delicious and simple to make! Light, but also filling. Tangy, warm and savory. Planning on making your spanakopita next! Can’t wait 😋

OOO!! Yes, please let me know how it foes Kayla!!

Dory S.

This is an insanely delicious and easy to make soup. Easily my new winter go-to. Thanks Maria! Love what you do!

Hey Dory, thanks so much for the love! We love this recipe so so so so much!

Milica Radak

This soup is out of this world!!! Just perfect! ❤️

Thank you so much Milica! This means so much to us!

This soup is so flavorful and so easy to whip up. It will be on repeat for sure!!!

YES!!! Thanks, Kelsey! This means a lot to me!


Hi, I’m jusy curious to know if it would still be ok to make this without the nutritional yeast? It’s the one ingredient I don’t have and would really love to make this tomorrow.

Hey hun! It should be ok, it won’t be quite as earthy but you should be alright. With that said though, I didn’t test it without, so let me know how it goes so we can let our fellow recipe followers here know! Mucho love!


This recipe is awesome! There is a local Greek restaurant in lloydminster that serves lemon rice soup. I’ve tried to replicate it over and over and have never been able to quite do it. This recipe hit the nail on the head. My husband enjoyed it, and I’m sure if my kids weren’t picky assholes they prob would’ve liked it too 🤣. I can’t wait to try another food by Maria recipe!

BAHAHAHAHHA DYING AT THIS! Tell those picky ass holes they have no choice but to like it! Thanks for the love, Cassie!

Anne Fousse

So delicious! My teenage daughter, who claims she doesn’t like soup, gobbled this up and took the left-overs to school for lunch the next day. Result!

YESSSSS!!!! This is the best review, thanks so much hun!

Anna M.

I am seriously not a soup person at all – but the recent low temperatures in Calgary drove me to this recipe – and you are now looking at a total soup (*foodbymaria soup) convert! My boyfriend and I are also trying to be more plant based going forward and this has been our favourite recipe we have come across so far. We have made this recipe twice in the last two weeks.

The recipe is full of flavour and ages well (although I would echo the comment that the rice will soak up some of the liquid the longer it sits so if you want to freeze it likely best to cook the rice separately). HIGHLY HIGHLY RECOMMEND.

Keep up the amazing work Maria!

I love when non-soup lovers love my soups!!! Yes, Anna, this is amazing! Please let me know what you guys make next!

Alyssa McCollum

I love anything lemon so as soon as this posted I knew I needed to make it! I honestly was not prepared for how delicious this was going to be! I’m always skeptical about anything with tahini because I’m not a fan, it has a very strong flavor but once everything was in the pot together, it was the perfect balance of citrus, creaminess and dill. I will be adding this to my favorite recipe list. Don’t miss out, make this recipe

Hey Alyssa, thanks so much for the love! I am so happy you love this recipe as much as I do.

Maria Hutton

I did everything wrong and it still turned out perfectly! I accidentally put the miso in with the NY at the beginning – whatever. I didn’t have any pepper (I know) so I hit it with a dash of chili flakes before brothing. I used veg broth in a box, brown basmati rice, and for the sauce I used one whole Meyer lemon and one whole regular lemon (juice & zest of both – I am extremely lemon oriented). My tahini turned out to be three years old and smelled like a boot, so I threw it out and used a scoop of homemade cashew butter and some olive oil. Blendered with lemon – I am going to use that as a salad dressing (or beverage) in the future because it is ridiculously delicious. I also used an entire bunch of dill because dill is bae. As everyone else said, this soup is the best.
[How does miso + nooch + veg broth taste exactly like chicken broth?? If I hadn’t made this myself I’d say someone accidentally put chicken in it.]
Also – a Maria wrote it so you KNOW it’s gonna be good <3

Maria, this is hands down my favourite comment on my blog to date. HAHAH!! This is amazing. Love the dressing. Love the boot. Love the dill. Love MARIA!

Theresa Madrill

I had to stop myself from drinking the Avgolemono straight. INSANELY DELICIOUS!! Thank you for reintroducing me to dill! Such an amazing flavor!! Looking forward to making again!

This soup is so good! Hot tip, add more liquid if you notice the rice drinking it up too fast!

Angela Piaskoski

This soup was so interesting and delicious! Power punch of some of my favourite vitamin filled ingredients too! Perfect for a winter cold. Thank you!

Lisa Garrido

This 👏🏽 Soup 👏🏽 Is 👏🏽 all 👏🏽 I 👏🏽 need. I actually switched the rice up for potatoes and chickpeas cause I’ve been eating waaaaaay too much rice lately…. fanfeckentastic!!!!!!! Your recipes are leggit Maria ❤️

OOOO, Lisa, I love this idea! Thanks for the tip! I am so grateful are you loving my recipes hun!

LOVE LOVE LOVE this soup!! I have made it two times now in the last week because it’s that good. I went with wild rice and added some Gardein chick’n to add some extra protein and wow, so cozy and filling. Can’t wait to try more of your recipes!

YASSS!!! Damn, it looked so good too babes. Thanks for the love and support!

This soup is so easy to make and delicious! Our family of 6 loved it, each and every one 🙂 even the toddler

YESS!! It makes me so happy when even the toddler is obsessed!

Jayme Mouzakis

I can’t wait to try this! Has anyone tried it with cauliflower rice? I might try it to keep it Paleo. Thanks!

I feel like it would work perfectly fine!

Obsessed with this recipe!!! I’ve made it a few times – the first time as is, and the second and third time I’ve added lots of extra veggies and greens. It’s so tasty every way and gets devoured in my house. The miso/tahini/lemon mixture is everything and makes it so creamy!!


Unbelievably delicious & comforting!


This soup was delicious and not like anything I had tasted before! I was really looking forward to the left overs but there wasn’t any!

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