Vegetarian Avgolemono Soup
Creamy, comforting, and brimming with fresh flavors, this Vegetarian Avgolemono Soup is a plant-based twist on the classic Greek staple. Made with vibrant vegetables, hearty short-grain rice, and a luscious egg-lemon mixture, this soup achieves the perfect balance of tangy and velvety. The key technique lies in tempering the eggs, which creates a rich, creamy consistency without the need for cream. Fragrant with parsley and subtly spiced with a bay leaf, this nourishing soup is ready in under 45 minutes, making it an ideal weeknight meal. A perfect choice for vegetarians who crave Mediterranean-inspired comfort food, this dish is best served hot with a sprinkle of fresh herbs for a pop of brightness. Whether you're looking for a zesty starter or a satisfying main course, this Avgolemono Soup delivers a healthy, soul-warming experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 6 cups vegetable broth
- 1 bay leaf
- 0.5 cup short-grain white rice
- 3 pieces large eggs
- 1 large lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.
Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, add the rice to the pot. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender.
In a medium bowl, whisk the eggs until frothy. While continuing to whisk, gradually add the lemon juice.
Temper the egg mixture by slowly adding a ladleful of the hot broth into the eggs while whisking continuously to prevent curdling.
Remove the pot from heat and slowly stir the tempered egg mixture back into the soup. Mix well until the soup becomes creamy.
Remove the bay leaf and stir in the chopped parsley.
Season with salt and black pepper, adjusting to taste.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 6003 mg | 261% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 28.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 403 mg | 31% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3309 mg | 70% | |
*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.
