Vegan Greek Lemon Rice Soup | FoodByMaria

Soups

Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

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Bowl of lemon rice soup with a spoon it in

Prep

15 minutes

Cook

40 minutes

Yield

4 -5

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 that reminds me of my childhood!

My favorite Greek soup (avgolemono) 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.

I teamed up with Lundberg Family Farms to share this authentic and easy recipe for my Greek Lemon Rice Soup aka avgolemono 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.

Bowl of lemon rice soup with a spoon it in

Ingredients for lemon rice soup on counter

Ingredient Notes:

Avgolemono: This soup is traditionally called avgolemono and what really turns it from a soup to this magical dish is the combination of tahini, miso pasta, lemon juice, and stock from the soup. Oh baby the flavors are magic!

Nutritional Yeast: Aka nooch is a deactivated yeast and is sold in the form of yellow flakes or powder. It has a savory, cheesy flavor to it and it’s so dang good for you so it’s perfect to add into recipes like this, or use as a garnish on any dish.

Carrots: The carrots and celery in this dish form the delectable base of the soup. They also add great health benefits as they’re a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

How do you make lemon rice soup?

Veggies in a large soup pot for lemon rice soup

1. 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 color, just want them translucent and soft.

Veggies cookie in pot for lemon rice soup

2. Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast and tamari or soy sauce.

Lemon rice soup cooking in a pot

3. 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.

4. 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.

Bowl of lemon rice soup

6. 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.

7. Give your soup a little taste test then add the necessary seasoning. Enjoy hot with more fresh parsley or dill!

Expert Tips & FAQ:

Flavors: The flavors of this avgolemono 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 add a certain earthiness and warmth. All in all, this soup is loaded with flavors that are well-balanced, and it’s super creamy. Plus, an easy-to-make-in instant soup is always a go-to.

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

Herbs: Dill is my preference but I did not have any left in my fridge!

Other soup recipes you’ll love:

Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

4.77 from 191 votes
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 that reminds me of my childhood!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free, Grain-Free
Servings 4 -5
Calories 193 kcal
I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Ingredients
  

For the Soup:

For the Avgolemono:

Garnish:

  • finely chopped dill or parsley
Shop Ingredients on Jupiter

Instructions
 

  • 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 (2 cups of stock from the soup - avoid scooping out rice, tahini, white miso & lemon juice) and blending till smooth. NOTE: let your stock from soup cool for a few minutes in the blender before blending with other ingredients.
  • Remove
    pot from the heat once it's ready 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!

Video

Notes

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!

Nutrition

Serving: 5 | Calories: 193kcal | Carbohydrates: 24.4g | Protein: 4.3g | Fat: 9.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.2g | Cholesterol: 24.4mg | Sodium: 423.3mg | Fiber: 3.1g | Sugar: 5.5g
Review This Recipe Let us know how it was!
What dishes remind you of your childhood? Share below!
Mary Theresa Boudreau

5 stars
This is so good. I dont use oil and it came out just fine. I occasionally add a little spinach, and chick pea and more lemon.

Maria Koutsogiannis

this makes me so happy, thank you hun!

elyse

5 stars
I’ve made this recipe twice and I’m making it again today, it is absolutely amazing!!

Maria Koutsogiannis

This makes me so happy, thank you so much!

Shawna Schwartz

5 stars
Really great. Love the “lemon-forward” initial zing. Thought it would be too salty with the miso, tamari and veggie base but it balanced the lemon perfectly. I added spinach and garbanzos for a little extra protein. Loved how the blended tahini gave a creamy finish and was undetectable in the overall flavor. Will definitely make again. I will say, it took a lot longer to cook the brown rice. I used a long grain brown rice and it took nearly 40 min to soften. Thanks for a great recipe!

Maria Koutsogiannis

thank you so much, Shawna!

Vaea

5 stars
omg!!!!!
this Soupa is Amazing! I just made and added spinach at the end..ran out 9f dill and parsley…lol..so delish…ty so Very Much.

Maria Koutsogiannis

thank you so much, hunnie!

Rita

5 stars
This is one of my favorite soups. I’ve made it multiple times and it always comes out tasty!

Maria Koutsogiannis

thank you so much for the love, Rita!

Edna Swindoll

Hi! Was curious if I could make this recipe in a crock pot. If so, what needs to be changed and how long would I cook? Thanks!

Maria Koutsogiannis

Add the sauce once everything is cooked! Everything else I believe could be added all together and cook with the rice is perfect!

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