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.

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?

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.

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.

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.

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.

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:

• Easy Vegan Chicken Noodle Soup
• Creamy Vegetable Soup
• Hearty Vegetable & Mixed Bean Soup
• Vegan Ramen

Creamy Vegan Greek Lemon Rice Soup (Avgolemono)

4.77 from 190 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!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free, Grain-Free

Servings 4 -5

Calories 193 kcal

Ingredients

  

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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 (or 2 tbsp vegetable stock paste) organic, no added salt
• 6-7 cups hot water
• 1 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce
• 3/4 -1 cup uncooked Brown Jasmine Rice - Lundberg Farms or other rice of your choice (i.e. basmati)
• season to taste
• 1/4 cup fresh parsley or dill finely chopped

For the Avgolemono:

• 2 tbsp. tahini
• 2 tbsp white miso paste
• 3/4 cup lemon juice freshly squeezed
• 2 cups stock from soup

Garnish:

• finely chopped dill or parsley

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

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