Vegan Avgolemono Soup
Discover the comforting flavors of Greece with this Vegan Avgolemono Soup, a plant-based twist on the traditional lemony classic. This creamy, yet dairy-free soup combines tender vegetables, wholesome chickpeas, and fluffy rice or orzo in a seasoned vegetable broth, brightened with fresh lemon juice and a hint of turmeric for a vibrant golden hue. Nutritional yeast lends a subtle savory note, while blending the chickpeas creates a luscious, velvety texture reminiscent of the original egg-infused recipe. Quick to prepare in just 45 minutes, this hearty soup is perfect as a cozy main course or a light appetizer. Garnished with fresh dill, it’s a beautiful, satisfying dish for vegans and soup lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 6 cups vegetable broth
- 1 cup cooked white rice or orzo
- 1 15-ounce can canned chickpeas, drained and rinsed
- 2 tablespoons nutritional yeast
- 0.25 cup fresh lemon juice
- 0.25 teaspoon turmeric (for color, optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, carrot, and celery. Sauté for 5-7 minutes or until the vegetables are softened and the onion is translucent.
Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld together.
In a blender, combine the chickpeas, nutritional yeast, lemon juice, turmeric (if using), and 1 cup of the hot broth from the pot. Blend until smooth and creamy.
Pour the chickpea mixture back into the pot with the simmering soup. Stir well to combine.
Add the cooked rice or orzo to the pot and season the soup with salt and black pepper. Allow the soup to simmer for another 5 minutes, stirring occasionally.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
Ladle the soup into bowls and garnish with fresh dill, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7158 mg | 311% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 48.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4468 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
