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!