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.

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 188 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

Ingredients
  

For the Soup:

For the Avgolemono:

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
Review This Recipe Let us know how it was!
What dishes remind you of your childhood? Share below!
Rachel

5 stars
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.

Rachel

5 stars
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!

Ashley serafin

5 stars
Perfection!

Maria Koutsogiannis

Thank you, Ashley!

Sheri

5 stars
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!!!

Michelle Narramore

5 stars
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!

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!

Jen Mertins

5 stars
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!

Lani J

5 stars
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!!!

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

Ashley

5 stars
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!!!

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