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!
Ruth P from Winnipeg, MB Canada

5 stars
Sorry Maria, I forgot to rate the recipe when I reviewed it about an hour ago.
Totally 5 stars! This soup is SO GOOD!
I will definitely make it again. . . . . many times!
Thank you for sharing your recipes!

Ruth P from Winnipeg, MB Canada

This soup is SO GOOD! Greek Lemon Rice Soup was one of my favourites in my pre-vegan days, so to find your recipe that doesn’t require chicken was a prize! It was so easy to make, with all items called for, already in my pantry. I will definitely put it into my rotation, and make it many times over. I love making and freezing soup in portion sizes to take to work for lunch. I was running low on varieties in my freezer, so wanted to try something new. This fit the bill perfectly! I cannot wait to have it for lunch tomorrow. Thank you!

Ld

The “do not sell or share my information” warning is on the side of the screen covering the recipe amounts. I find the ads on this page to be overwhelming.

C. Armey

5 stars
This soup is so amazing! Just made it and had to write a review. 5 stars all the way!!!

Maria Koutsogiannis

thank you so much!!

Catherine S

5 stars
I’ve made this recipe a couple of times and truly love it. It’s super easy to make and takes just a little bit of prep work. Now I typically add however many vegetables I want and, of course, more of the lemon sauce so that it’s a bit bulked up. I typically use vegetable broth instead of water + bullion cubes for convenience. You can’t mess this recipe up.

Sidney Bednarz

5 stars
This was so good!! Definitely will be making this again!

Maria Koutsogiannis

Thank you so much!!!!

Lila D

I’ve made this soup over 10 times now and absolutely love it. I triple the nutritional yeast and add red pepper flakes. This soup is my all time favorite.

Maria Koutsogiannis

Thank you so much!!!!!!!

Reina

5 stars
SO tasty! I added cumin, turmeric, and a bay leaf to the broth, and a bit of lentils in for texture and it was amazing! The avgolemono is the star for sure.

Maria Koutsogiannis

wonderful! So glad you loved this one!

Reina

Hello, do you have to use brown jasmine rice or will white rice do? I’m working with what I’ve got in the kitchen this quarantine!

Maria Koutsogiannis

use whatever rice works

Valentina V

One of my all-time favorites!
I make this soup ALL THE TIME since I discovered the recipe 2+ years ago <3

I add extra dill + lemon + garlic to mine, and eat with a crusty bread.

I always have leftovers for a couple of days, and it reheats so well on the stove!
Tip: Add a little water or broth when reheating – the rice soaks up the broth.

Maria Koutsogiannis

You are an angel! Thank you so much for the love, I am so glad you love this recipe as much as I do!

Sara F

I’m really looking forward to making this! Can you clarify… So you add the 5 cups of water + seasonings to the pot, bring to boil… Then remove 2 cups (trying not to remove any of the veggies) to make the Avgolemono before you add the rice? So you’ve only got 3 cups of liquid in with your rice/veggies? Or are the two cups broth for the Avgolemono separate?

Valentina V

You’ve got it!

You pull the broth out, and make the Avgolemono.
You’ll add it back into the soup once made, so the full 5+ cups of liquid will be there in the end!
(I tend to err on the side of 6+ cups of water after making this soup many many times)
Enjoy!

Maria Koutsogiannis

You rock!! Thanks Valentina!

4.77 from 191 votes (95 ratings without comment)

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