Vegan Greek Lemon Rice Soup | FoodByMaria

Vegan Comfort Food

Creamy Vegan Greek Lemon Rice Soup (Avgolemono)


15 minutes


40 minutes



My favourite 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.

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 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.

Jasmine Rice sitting on table with other key ingredients next to a bowl of Vegan Lemon Rice Soup (avgolemono).

The Flavours of Avgolemono

The flavours 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 flavours that are well balanced, and it’s super creamy. Plus, an easy to make in 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

Jasmine Rice sitting on a table with other ingredients in the background for avgolemono

A big creamy bowl of Lemon Rice Soup (avgolemono) sitting on a counter ready to eat.

About Lundberg Family Farms

For this avgolemono 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 rice 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 spoon digging into a Creamy Vegan Lemon Rice Soup bowl (avgolemono)

Lundberg also makes products like a ready to heat line of rice 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.

The sentimental Lemon Rice Soup aka avgolemono

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.

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Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4-5 1x
  • 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 that reminds me of my childhood!



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

56 cups hot water

1 tbsp nutritional yeast

1 tbsp tamari or soy sauce

3/41 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!

Keywords: Authentic, Easy, Creamy, Greek Lemon Rice Soup, Instant, Soup

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

Maria Koutsogiannis

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

Maria Koutsogiannis

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!

Claire w

This was really good. I didn’t have carrots, celery or fresh herbs but it still turned out great. I added extra garlic, used 1.5 lemons, dried dill, and added a can of drained jackfruit (in brine) that I shredded up with forks. It makes it a little heartier and almost turns it into a chicken, lemon, rice soup. Looking forward to the leftovers tomorrow! Thanks for this recipe!

Maria Koutsogiannis

YESSS!! thank you so much for the love, Claire. Love the modifications as well!

Bishop Ioan

I used to love this when I visited my godmother (adult convert to Orthodoxy) but forgot to ask her for the recipe. Her version was vegan as well. I’m so glad this recipe exists. This is a wonderful soup and something I can make on weekends during Great Lent. I’ve tried other recipes for vegan avgolemono soup, but this is the closest to my godmother’s version. Ευχαριστώ!

Maria Koutsogiannis

You’re so welcome!!

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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?

Maria Koutsogiannis

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!

Maria Koutsogiannis

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

Jessica P.

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 🙂

Jessica Pirrera

Forgot to rate– 5 stars!

Maria Koutsogiannis

Thank you so much for the love Jessica!


Hello! Question – is the 2 cups of ‘ stock from soup’ that goes into the lemon sauce the same liquid that the rice is cooking in? Should I reserve it before adding rice? This looks so good, I can’t wait to try it!

Maria Koutsogiannis

It’s the soup mixture where everything else is cooking, yes!

Maria x


What can you use if you don’t have white miso paste?

Maria Koutsogiannis

This ingredient is pretty crucial… is there anyway you can get access to it? If not, try using a bit more Tahini! That should do the trick!

Maria Koutsogiannis

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.

Maria Koutsogiannis

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?

Maria Koutsogiannis

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.

Maria Koutsogiannis

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.

Maria Koutsogiannis

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.

Maria Koutsogiannis

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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!!!

Maria Koutsogiannis

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

Heather Koerber

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 🙂

Maria Koutsogiannis

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

Charlotte Bridgeman

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.

Maria Koutsogiannis

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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.

Maria Koutsogiannis

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!

Maria Koutsogiannis

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

Kelsey Kagan

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!

Maria Koutsogiannis

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!!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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!!!

Maria Koutsogiannis

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.

Maria Koutsogiannis

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

Maria Koutsogiannis

Thank you so much for the love Lauren!

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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


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

Maria Koutsogiannis

Thank you so much for the love!


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!

Maria Koutsogiannis

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.

Maria Koutsogiannis

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!!

Maria Koutsogiannis

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.

Maria Koutsogiannis

Thank you so much hun!

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

Maria Koutsogiannis

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

Krys Karp

So delicious and comforting 👌

Maria Koutsogiannis

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 😋

Maria Koutsogiannis

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!

Maria Koutsogiannis

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! ❤️

Maria Koutsogiannis

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

Kelsey Schieman

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

Maria Koutsogiannis

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.

Maria Koutsogiannis

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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

Maria Koutsogiannis

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 Koutsogiannis

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!

Maria Hutton

Thanks gir!! Love the SOOP

Maria Koutsogiannis

You’re so weolcome!

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!

Maria Koutsogiannis

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!

Maria Koutsogiannis

I love this soup so much!!

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 ❤️

Maria Koutsogiannis

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

Lauren Corallo

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!

Maria Koutsogiannis

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

Maria Koutsogiannis

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!

Maria Koutsogiannis

I feel like it would work perfectly fine!

Rachel Conners

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!!

Maria Koutsogiannis



Unbelievably delicious & comforting!

Maria Koutsogiannis

This soup is the real winner!


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!

Maria Koutsogiannis

haha make a double batch next time!

rae rhodes

absolutely LOVED this soup. my mom used to make a similar soup when i was little and i haven’t had it in years. this recipe was perfect. i’ll definitely be making it again soon!

Maria Koutsogiannis

This makes me so happy, thanks for the love!


This soup is amazing! We are sheltering in place and I am raiding the cupboards, pantry and freezer to use up what we have. With a couple of minor substitutions I made your delicious soup, served with a Greek village salad and baked some frozen spanakopita appetizers to go with. My husband says we have never eaten better 🙂

Thank you for the wonderful recipe. It is definitely going into the rotation.

Maria Koutsogiannis


Miglena Dimova

I’m a soup person and this one is one of my very favourite. I also love anything with lemons so this one was the first to try 😍

Maria Koutsogiannis

YESS!! Thank you so much, Miglena!


My roommate and I are both huge soup lovers and when we took one bite of this recipe we both fell in LOVE. I used a brown and wild rice blend and it was absolutely delicious. Double. This. Recipe. GOOD JOB MARIA!

Maria Koutsogiannis


Cassie F

Love it, turned out amazing. I used Israeli CousCous instead of rice because it’s what I had in hand. Thank you ! (P.S. I am half Greek) 🙂

Maria Koutsogiannis

YESSSS Cassie this makes me so happy!!!!


This was delicious! I’ve always wanted to find a vegan version of Avgolemono soup because I loved it growing up. Thank you for the recipe!

Maria Koutsogiannis

You’re so welcome, Joanne! Thanks for the love!


This soup is ridiculous. I can’t believe how delicious it is and the flavors get better by the day. It’s so bright and satisfying on so many levels. The next time (which lets be real is most likely this evening because I just polished off what I had left of the first batch and OH MY GOODNESS I WANT MORE) I’d probably do 3/4 cup of rice vs. 1 cup and will definitely add fresh dill (it was totally fine without it but I could see why you’d want to add it). So happy I stumbled upon this recipe. You’ve ruined me in the best way.

Maria Koutsogiannis



I never thought I could have Greek lemon soup again! I was wrong! This recipie is so good and easy! I have made it at least 3 times already!

Maria Koutsogiannis

YESSS!! Thank you!!!

Erica Abduelal

My daughter and I love this soup so much! It’s delicious, thank you so much for sharing your gifts.

Maria Koutsogiannis

you’re so welcome, erica

Frauke G

We LOVE this recipe and have made it countless times already! Made it again last night and just had to leave you a review! It is so delicious and fresh with such depth of flavor, even our non-vegan friends couldn’t stop raving about it! Thank you for sharing this recipe! I will now go and scrape the pot for any leftovers 😉

Maria Koutsogiannis

Yesss!!! I just love this recipe so much too. Thanks for the love, hun!

Brooke Bonime

This was so delicious! I loved how easy it was and uses ingredients you likely already have. I added a little extra lemon, an additional teaspoon of nutritional yeast and a dollop of ghee. My partner loved the soup as well! I love soupy soups so next time, I probably would either add less rice or do the rice separately so it doesn’t all absorb. Although, it’s delicious that way too and you can always add more water/broth. Loved!

Maria Koutsogiannis

Thank you so much for the love, Brooke!!!! This makes me so happy. Thanks for your support on this recipe!


It’s been raining nonstop here and this soup literally managed to brighten my day! It’s so rich in flavor, super yummy and not your typical kind of soup. I also added some vegan “chicken” and it worked really well with the recipe. Just like every other recipe that I’ve tried from this site, this one was easy to make and tasted exceptionally good!

Maria Koutsogiannis

it looked amazing hun!!! thank you so much for your love!


Great recipe! Instead of taking two cups of the stock from the soup for the lemon sauce, I added two cups of vegetable stock instead!

Maria Koutsogiannis

That is awesome, thanks so much Ashley!!!

Kelley P

Go make this soup now…. like immediately!!! So simple with som much flavor! We love this soup anytime, and it’s especially amazing if you have a cold or just don’t feel well. When my little girl is sick this soup makes her so happy;) Thank you for an easy delicious soup!!! I used almost one cup of white basmati and it cooks fast and can soak up a lot of the liquid so you can just add a little extra water or broth at the end;) We make it often. 😉 @foodbymaria

Lani J

I was super nervous since this was my favorite soup forever and then I went plant based. I am amazed how accurate the taste is and I love how many more layers this actually contains. I love all the unique ingredients I have never gotten to use before, and I will definitely be making this again and again. Thanks for the amazing recipe it really cured my craving of about 3 years!

Maria Koutsogiannis

You’re so welcome hun!! This is one of my favourite soup recipes!!!

Jen Mertins

This recipe was easy to make, included all vegan items that I already had at home, and was so lemony-delicious! Thanks, Maria, for the recipe!

Maria Koutsogiannis

Thank you so much for the support, Jen!

Wendy Gantos

I add in a half can of drained chickpeas or precooked marinated soy curls and then add the black salt (kala namak) for more egg flavor after everything has cooked. I’ve also done it all in the instant pot, sauteeing the veggies in the IPot first, then doing soup function for 15 minutes, natural release, using brown jasmine rice, and today I’m trying loto rice, which is like an arborio rice.

Getting some of the rice into the blender with the tahini sauce and stock makes the soup look creamy white and taste great. I also added in chopped crimini mushrooms. I meant to float in some precooked gnocchi too but ended up eating it all first. Oh well! Maybe it’s not all true to the original greek version but it all tastes yum!

Michelle Narramore

Warm and cozy! A new take on the soup I had to forgo long ago due to the ingredients. Omg I HAVE to put this in a bread bowl! Make this ASAP!

Maria Koutsogiannis

Thank you so much, Michelle!


This is so delicious! I didn’t have jasmine rice, so I used arborio and it turned out really creamy and delicious. Thank you for this recipe!

Maria Koutsogiannis

Thank you so much for the love, Sheri!!!

Ashley serafin


Maria Koutsogiannis

Thank you, Ashley!


Came across this by luck – SO DELICIOUS! I’ve missed this so much through the years, though had only ever enjoyed in restaurants. I’m so happy I can make a vegan version at home. Note: I used freakeh instead of rice. THANK YOU FOR THIS!


Came across this by luck – SO DELICIOUS! I’ve missed this so much through the years, though had only ever enjoyed in restaurants. I’m so happy I can make a vegan version at home. Note: I used freekeh instead of rice. THANK YOU FOR THIS!

Maria Koutsogiannis

You are so welcome, Rachel! Thank you so much for your love and support. We love this recipe too.


Made this with orzo instead of rice the second time and it was AMAZING (it didn’t taste great as leftovers with the rice the first time around because it expanded so much and got pretty soggy). Will definitely be making this again!


Made this with orzo instead of rice the second time and it was AMAZING (it didn’t taste great as leftovers with the rice the first time around because it expanded so much and got pretty soggy). Will definitely be making this again!

Maria Koutsogiannis

Hey Alice, we recommend cooking the rice separately if you are picky about that texture change. Glad it worked with orzo but it will do the same if confused as leftovers. In Greece, we like to think food gets better with time, so we hope you love it however you choose to make it!

Alissa M.

This is my favourite soup recipe! Great for cold weather, or even when you’re feeling under the weather! I always feel so rejuvenated after eating this and it’s so healthy, hearty and tasty! Love the zippiness of the lemon. Thanks for a delicious recipe! 💕

Maria Koutsogiannis

Thank you so much for your love, Alissa! I love this recipe too!


Just made this soup for dinner. Delicious. I added cauliflower for some veg and chickpeas and farro instead of rice. Amazing. Thank you!

Maria Koutsogiannis



I cannot recommend this recipe enough. It is my absolute FAVORITE! I recently made it for a group of friends and they still haven’t gotten over it. The combination of miso, tahini, and lemon is brilliant. The nutritional yeast and soy gives it such a zing. It’s comforting, it’s healthful, and it’s exactly what you need!

Maria Koutsogiannis

Thank you so much for the love, Melissa!

Maria Koutsogiannis

Yes, Melissa! Thank you so much hun!


I’ve been wanting to make this for a while, and finally remembered to buy some fresh dill last week! This soup was the perfect dinner on a cool night. While I love all the cozy foods that Fall and Winter have to offer, sometimes I really crave a lighter and brighter flavour. This soup really hit the spot. Warm and cozy, bright and lemon-y, and perfectly filling with the rice! I used the Lundberg wild rice blend, as that was what I had on hand, and it worked perfectly well! I’ll make this again and again 🙂

Maria Koutsogiannis



Easy to make and delicious!

Maria Koutsogiannis

Thank you so much, Liz!

Kathi Chorneyko

Love this soup!! I’m very happy to add this to my soup collection.

Maria Koutsogiannis

Thank you so much hun!

Greer Dinsmore

I made this today, the whole family loved it! So easy and tasty! Thanks for the recipe Maria 💛

Maria Koutsogiannis

Thank you so much for the love hun!

Alicia Behr

So yummy, Maria! I added chickpeas to mine for more protein. Even my hubby (who’s not as big a fan of lemon as me) had two bowls!

Maria Koutsogiannis

YESSS! This just makes me so happy! Thanks for the love, hun!

Chiara Edwards

It’s about time that I told you that I have made this a million times since seeing your recipe! I add chickpeas which works so well with the lemony taste. I actually found this recipe when I wanted soup on a rainy day but was also oddly craving lemons so I thought ‘lemon soup? surely that’s not a thing? ‘ And low and behold here it is! Thank you!!

Maria Koutsogiannis

Thank so much for the love hun!


Made this soup for my vegan fam! Love love love ❤!!

Maria Koutsogiannis

Thank you so much for the love, Megan!

Karen Adams

I have been craving Greek food…since we can’t travel (even to Calgary!) then the next best thing is to make it myself! I’ve made this twice now for my Vegan Family and we LOVE it. ps thanks for the option of increasing the yield, we love leftovers! Such great flavour!!!

Maria Koutsogiannis

You’re so welcome!!! So glad you enjoyed this!!


Can’t wait to try this! I plan to use Better Than Bouillon low-salt vegetable paste mixed with water, because I don’t have vegetable stock cubes. Would you mind telling me how much salt is in one of your cubes? Some cubes have no salt at all, others have a small amount. I’m just trying to determine how much bouillon paste to add to the water. With the soy sauce and miso (which I LOVE), I don’t want to over-salt with too much bouillon paste. Thanks you for your help and the recipe 🙂

Maria Koutsogiannis

You can use the better than bouillon, just don’t add salt to the recipe till the end and then test for salt! I would do as much stalk as you need to create a delicious broth. YOU WILL LOVE THIS RECIPE!

Elena Contis

This recipe brought back so many memories for me because I used to cook the same recipe with my grandma growing up! This recipe is a vegan spin on a Greek classic and it is so delicious!

Maria Koutsogiannis

Awe, Elena, this makes me so happy!


Loved this soup! Very flavorful, added lots of fresh dill, and leftovers held up well too!

Maria Koutsogiannis

Thank you hun! So glad you loved this!

Alexa Gavrilidis

To preface, I want to start by saying this recipe is everything my childhood was AND more. I either found avgolemono too watery, or too thick and lacking in flavour. It’s safe to say that Maria absolutely nailed this one out of the park! I remember the first time I made this, as I watched the tahini and miso paste blend together (along with tons of lemon, of course), to beautifully thicken the avgolemono and add so much depth to the flavour profile! My Greek family (a few are plant based other than myself, most are not), could not stop raving about it. Thank you for this truly authentic recipe, Maria! It’s such a winner!!

Maria Koutsogiannis

Thank you so much sweetie for the love!

Tina N

Wow! This came out delicious. I’m not a vegan but wanted a gluten free soup. I added quinoa and shredded chicken. Also, added 2 cups of chicken stock to the sauce mixture so it’s not too thick and used both parsley and dill. I will definitely make this again. Thank you! 🙂

Maria Koutsogiannis

yay, so glad you loved this!


This soup is seriously so good. It’s one of the best things I’ve eaten in my life.

The flavours are so unique and it’s both fun and comforting. The leftovers are not really soup, but more of a risotto, as the rice continues to absorb the liquid in the fridge, but I actually love it like this.

Do yourself a favour and make this if you want something flavourful, creamy, hearty and fun 💜

I have this recipe to thank for my new love of Dill.

Thanks so much for the recipe Maria!

Maria Koutsogiannis

This makes me soooo happy, thank you so much, Kiani!!!


I finally got around to making this, & it was quick, easy & comforting. My best friend’s Mom used to make this soup regularly, & your recipe brought back some lovely memories. Thanks for sharing this deliciousness!

Maria Koutsogiannis

You’re so welcome, Karen!!

Maria Koutsogiannis

Hey Jasmine! I haven’t tested it without the tahini so I am not sure but you might be able to use something like neutral nut butter? I am thinking cashew?


Really tastes like the original!

Maria Koutsogiannis

Yay, love that!

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