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!
Alicia Behr

5 stars
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!

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!

Kathi Chorneyko

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

Maria Koutsogiannis

Thank you so much hun!

Liz

5 stars
Easy to make and delicious!

Maria Koutsogiannis

Thank you so much, Liz!

Ellen

5 stars
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

THANK YOU SO MUCH ELLEN! SO GLAD YOU LOVE THIS SOUP!

Melissa

5 stars
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!

Rebecca

5 stars
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

THAT SOUNDS UNREAL!!!

Alissa M.

5 stars
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!

Alice

5 stars
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!

Alice

5 stars
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!

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